20th June, 2005
"JAMIE CROOKIVER" (aka James Crook)

I had this dish a few weeks ago at a mate's house, and I liked it so much I had to steal the recipe and make it myself. Nath is not only a great cook but a great fisherman, and this is one of his family's favourite ways of preparing the catch.

PICTURE: James Crook "Something I like about this is that it's an easy and healthy way to feed a group of people, be it family or friends. Serve it with rice and a dry white wine, a nice loaf of crusty bread to dip in the juices and you're in for a great evening around the dinner table."

Like a lot of Mediterranean cooking, this meal is done on the stovetop. You need a large, heavy frypan with a lid, or if you don't have one (like me) you can use a wok.

Something I like about this is that it's an easy and healthy way to feed a group of people, be it family or friends. Serve it with rice and a dry white wine, a nice loaf of crusty bread to dip in the juices and you're in for a great evening around the dinner table.

NATH'S MEDITERRANEAN-STYLE FISH

INGREDIENTS:
500g firm fish (flathead or trevally are great, but use whatever's fresh!)
1 glass dry white wine (like Chardonnay)
2 large cans whole tomatoes
3 large onions
1 clove garlic
3 lemons
Olive oil
Basil
Salt and pepper

METHOD:
Slice the onion into rings and fry it with the crushed garlic in a decent dash of olive oil. You need to fry the onions with the lid on until they are very soft, about 15 minutes. Once they're ready, add the glass of wine, the two cans of tomatoes, as much basil as you like and plenty of salt and pepper. Let that simmer for another 10 minutes or so, stir occasionally, it will reduce a bit and the tomatoes will go nice and soft. While you're waiting, pour yourself a glass of the remaining white wine.

Cube the fish into one-inch pieces, and slice the lemons. Gently stir the fish into the pan then lay the lemons out on top in a nice array. Cover the pan and let it simmer gently for 12-15 minutes, until the fish is cooked (don't stir).

For a truly 'Med' feel set the pan in the centre of the table with a large bowl of rice and let people help themselves. You can discard the lemon if you prefer, but I like a couple of pieces on top, it softens up and tastes like marmalade.

Enjoy!