Wolf Fish And Littleneck Clams In Almond-Tomato Sauce

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
		More for brushing the wolf fish
1 tablespoon	15ml	Chopped garlic
1		Hot pepper flakes
1 cup	62g / 2.2oz	Sliced Spanish onion
12		Canned whole peeled tomatoes - seeded, and
		Roughly chopped
1/2 cup	118ml	Capers
1/2 cup	46g / 1.6oz	Skinned whole almonds - roughly chopped
1/2 cup	118ml	Sliced basil
1 teaspoon	5ml	Chopped thyme
1 teaspoon	5ml	Sugar
		Kosher salt - to taste
		Freshly-ground black pepper - to taste
4		Center-cut wolf fish fillets - (6 oz ea)
12		Littleneck clams
		Serving Suggestion
		Smashed potatoes

Recipe Instructions

Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)

Preheat the oven to 375 degrees.

Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush wolf fish with oil and season with salt and pepper. Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes. Serve with smashed potatoes.

This recipe yields 4 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C36) - from the TV FOOD NETWORK

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