Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil - plus More for brushing the wolf fish

  2. 1 tablespoon 15ml Chopped garlic

  3. 1 Hot pepper flakes

  4. 1 cup 62g / 2 1/5oz Sliced Spanish onion

  5. 12 Canned whole peeled tomatoes - seeded, and Roughly chopped

  6. 1/2 cup 118ml Capers

  7. 1/2 cup 46g / 1.6oz Skinned whole almonds - roughly chopped

  8. 1/2 cup 118ml Sliced basil

  9. 1 teaspoon 5ml Chopped thyme

  10. 1 teaspoon 5ml Sugar Kosher salt - to taste Freshly-ground black pepper - to taste

  11. 4 Center-cut wolf fish fillets - (6 oz ea)

  12. 12 Littleneck clams Serving Suggestion Smashed potatoes

Instructions Jump to Ingredients ↑

  1. 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.


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