Festive Food - Christmas Eve recipe

I always find it hard to ensure that the meal we have for Christmas Eve is not too heavy. The Italians tend to serve a baked fish dish (called Murluzzo al Cartoccio). This dish uses Cherry tomatoes in a can which I'd never seen before but are gorgeous:

Cirio are a make that I've bought before and know that their taste is supreme to other tinned tomatoes on the market. The cherry tomatoes are irresistibly sweet and intense in flavour as they are ripened in the hot and dry climate of Southern Italy, then picked and canned in  rich tomato juice to preserve their natural and unmistakable taste.Great for any stew or for the recipe below.

PREP TIME: 15 MINS

COOKING TIME: 15 MINS

SERVES: 4

2 tbsp Filippo Berio Extra Virgin Olive Oil

2 garlic cloves, peeled and thinly sliced

400g can Cirio Cherry Tomatoes

1 tsp fresh thyme, finely chopped

1 tbsp drained capers (optional)

4 x slices of lemon

4 x 200g pieces of cod or haddock



1... Heat the olive oil in a large frying pan and add the garlic. Cook for 2 minutes until the garlic is pale golden. Add the Cirio Cherry Tomatoes Cirio Cherry Tomatoes, thyme and capers and season with salt and black pepper. Cook for 10 minutes and remove from the heat.

2. Arrange 4 squares of parchment paper or tin foil on a work surface (25cm x 25cm approximately depending on the size of your fillets). Drizzle the centre of each square with olive oil, add a lemon slice and top with a fish fillet.

3. Spoon the tomato mixture over the fish and gather the parchment together to form a parcel. Tie each parcel with string and place into a large baking dish. Bake the fish at 200°C/400°F/Gas Mark 6 for 15-18 minutes or until the fish is white and cooked through.

 BNM

I was sent  the above product to review. Thanks again to Cirio for the recipe.