Baked Fish with Tomatoes, Peppers & Roasted Garlic

Sometimes after Mr. F and I cook a nice seafood dinner we’ll have one small piece of fish left over. It’s not enough for another main for two, but it will make a special lunch…for one.

I am usually the lucky one who gets to reap the rewards of this humble little fillet. I make it a fancy lunch just for me.

Ok, it’s not that fancy (at all), but it tastes like a lot of time and effort went into it (it didn’t). This is the kind of lunch that makes me feel like I am treating myself right  (which I totally am).

A sweet combination of tomatoes, green peppers, onions, roasted garlic and a slosh of red wine make a light summer vegetable stew for my mild baked white fish to nestle in to.

My addition of the roasted garlic is a bit superfluous, but I love it too much not to tell you about it. If you’ve got the time to make it, do. If only for the satisfaction you get out of squeezing the fragrant, soft cloves out of their rough, dry skins.

My method for cooking both the garlic and the fish are very similar. Pretty easy stuff: olive oil, aluminum foil, bake.

Roasted Garlic (optional, but not optional for me):
- An entire head of garlic
- Olive oil

Pre-heat oven to 200 C/400 F

Cut off the base of the bulb of garlic (the woody end).

Oil a piece of aluminum foil (big enough to wrap the garlic in) and stand the bulb upright on it’s newly trimmed bottom. Loosely wrap the the bulb in foil and place on the oven rack.  Bake for 35-45 minutes until your garlic cloves take on a caramelized color.

Squeeze cloves out of skins to use.

This can be made as much as a day ahead.

Tomatoes & Peppers
- 1 medium onion, sliced into thin half-moons
- 1 clove of garlic, finely chopped
- 2 medium tomatoes, diced
- 1/2 large green pepper, sliced thin in long strips
- 1/4 cup red wine
- 1/2 teaspoon of smokey paprika
- salt & pepper
- Olive oil

Heat olive oil in a large skillet over a medium-high heat. Add onions and garlic and cook until beginning to brown, about 4-5 minutes. (If at any point the pan becomes a little dry, add a tablespoon or two of water)

Add the peppers and cook another 3-4 minutes until beginning to soften.

Add tomatoes, paprika, salt and pepper. And cook for 5 minutes, stirring often.

Pour in red wine, and let it boil off and thicken until the vegetables are thick but still saucy. About 5 minutes.

Add about 5 or 6 roasted garlic cloves (squeezed out of their husks). Reduce to a simmer and cook a further 10 minutes covered.

Serve with baked fish.

Simple Baked Fish for One
- White fish fillet (I had flake fish)
- Olive oil
- Salt & Pepper

Pre-heat oven to 200 C/400 F

Lightly oil a piece of aluminum foil. Place the fish in the center and season with salt and pepper. Seal the aluminum foil around the fish, making sure it is completely enclosed, but leaving space between the closure and the fish. (This creates an air pocket for the heat and steam from the fish to circulate – which cooks the fish while keeping it moist.)

Bake for 15 minutes. Unwrap and pour off excess liquid. Your fish should be completely white and opaque in the middle. Serve on top of tomato-pepper mixture.

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