This fish recipe comes from Carol Frazer, who got it from her uncle, John Esson. Mr. Esson clearly enjoys experimental cooking, and if you also enjoy it, I think you'll like this one. He used orange roughy, but you could substitute most any kind of white fleshed saltwater fish. Fresh herbs will taste better than dry, but both are good.

     About fifteen years ago I came up with a similar experimental recipe for fish, using tomato paste, a splash of white wine, and finely minced garlic. If you do not use wine in cooking, you might try a splash of orange juice instead. Oddly enough, orange juice goes well with tomato.

Ingredients and Method:

1 or 2 tablespoons of wine, such as sauterne or sweet vermouth
1 or 2 teaspoons lemon juice
2 tablespoons whole wheat flour, or more, as necessary*
1 tablespoon tomato sauce*
herbs such as tarragon, cumin, cilantro, savory, marjoram, oregano, paprika, or thyme
1 fillet of orange roughy
1 tablespoon olive oil

     Mix together wine or orange juice, lemon juice, and flour, and let stand about 30 minutes. Add herbs. Sniff each one and select 3 or 4 based on those sniffs.) The object is to make a paste to coat the surface of the roughy fillet.

     Coat baking dish with the olive oil, add the fish, and bake at 350 degrees about 20-25 minutes.

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* If you use tomato paste instead of tomato sauce, you'll get a thicker mixture. In which case you can leave out the flour and don't need to let it set for 30 minutes.

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