6 ripe Roma tomatoes, chopped
3 garlic cloves, peeled and thinly sliced
½ teaspoon dried oregano
2 long red chillies, de-seeded and finely sliced
1 cup (250 ml) white wine
2 tablespoons extra virgin olive oil
1 teaspoon sea-salt
4 x 200g salmon fillets, skin off
2 tablespoons finely chopped flat leaf parsley
1 tablespoon lemon juice
Prep: 15 mins | Cook: 35 mins (plus side dish cooking time) | Serves 4
Put the tomatoes, garlic, oregano, chillies, white wine, extra virgin olive oil and salt into large heavy based frying pan. Bring to the boil, reduce the heat to a simmer and cover for 30 minutes.
Remove the lid and add the fish fillets. Cover and simmer for 5 minutes. Add the parsley and lemon juice and cook for a further minute.
Carefully remove the salmon fillets to warm serving plates and spoon over the sauce.
Serve with a side dish of creamy mashed potato, couscous or steamed white rice.