Oven poached salmon and tomatoes in extra virgin olive oil

Oven poached salmon and tomatoes in extra virgin olive oil.

This is a fantastic dish, you can use any kind of fish including ling cod, rock cod or halibut.  We grew everything on the plate except the rice, now that's a really good feeling.

Recipe for four:

6 ripe tomatoes quartered
1 large onion thinly sliced
4 cloves garlic thinly sliced
1 cup extra virgin olive oil
salt & pepper
2 pounds salmon skin removed

Turn the oven on to 350*.  Place the tomatoes and half of the oil into a baking dish, season with a little salt and pepper.  Cook in the center of the oven for one and a half hours.  Cooking the tomatoes this long will intensify the flavors, check on them after about 45 minutes, turn the heat down if they are browning.

When done add the onion, garlic and the rest of the oil and cook for another half hour or until the onions are soft.  Then lay the fish on top, season with salt & pepper, and cook until done which will be about 20 minutes depending on the thickness of the fish.

Serve with rice and fresh garden greens, spoon the olive oil sauce over the top.  This is a simple and rustic meal that even the kids will love.

Bon Appetit!  Chef Hobbes