Mediterranean Hero With Mediterranean Tomato Sauce Recipes

MEDITERRANEAN BAKED FISH RECIPE WITH TOMATOES AND CAPERS

Steps:

• Prepare the tomato and capers sauce. In a medium saucepan, heat extra virgin olive oil over medium-high heat until shimmering but not smoking. Add onions, cook for 3 minutes until it begins to turn gold in color, tossing regularly. Add tomatoes, garlic, spices, pinch of salt (not too much) and pepper, capers, and raisins. Bring to a boil, then turn heat down to medium-low and let simmer for 15 minutes or so.
• Heat oven to 400 degrees F.
• Pat fish dry and season with salt and pepper on both sides.
• Pour 1/2 of the cooked tomato sauce into the bottom of a 9 1/2" x 13" baking dish. Arrange the fish on top. Add lemon juice and lemon zest, then top with the remaining tomato sauce.
• Bake in 400 degrees F heated-oven for 15 to 18 minutes or until fish is cooked through and flakes easily (do not over-cook). Remove from heat and garnish with fresh parsley or mint to your liking.
• Serve hot with Mediterranean grilled zucchini, Greek potatoes, or Lebanese rice. (See other suggestions for sides or salads up in the post)

MEDITERRANEAN HERO WITH MEDITERRANEAN "TOMATO" SAUCE

Steps:

• Combine olive oil, anchovy paste and garlic in a bowl, and mash to form a paste. Transfer the paste to a heavy saucepan.
• Add the remaining ingredients and stir well. Place over medium heat and bring to a simmer. Reduce the heat to low and cook, covered, stirring frequently, for 1 hour.
• Allow to cool to room temperature.
• Cut loaf of bread in half lengthwise, making the bottom half larger. Hollow out the halves, using your hands or a melon baller to create a shell. Discard the in side and place the tops aside.
• Drizzle the olive oil over the bottom half of the bread. Layer the tomatoes and red onion over the bread, and season with pepper. Scatter the tuna over the onion, and press it down lightly. Then spread 1/3 cup of the tomato sauce over each loaf.
• Slice 2 of the eggs, and arrange the slices over the tomato sauce. Slice the lettuce crosswise and cover the eggs with the lettuce. Then spread the remaining tomato sauce over the lettuce.
• Grate the remaining egg over the sauce and sprinkle with the parsley. Replace the top of the loaf, and press down lightly.
• To serve, cut into sandwich-size slices or slice thinly for hors d'oeuvres.