Anne Neary Recipes


Ryeland House Cookery


For some reason the dish always transports me to the Mediterranean and trips through the vineyard. It does have the power – cook it and see!!

Serves 4


225g/8oz tinned chopped tomatoes

Pinch of crushed chillies

1tbsp chopped fresh basil, oregano or thyme

A little olive oil

4 thick with fish fillets cod or haddock about 150g/5oz each.

125g/4 ½ oz pack buffalo mozzarella, drained and thinly sliced

12-16 black olives

4 tbsp freshly grated parmesan


To serve

Crusty bread

Mixed green salad and grated parmesan



Put the canned tomatoes with the chillies and half the chopped herbs in a small pan. Simmer for 6 mins, until pulpy like puree. Meanwhile, set the grill to high with the shelf about 7.5-10cm/3-4 in away from the grill, if possible. Oil the grill pan or a sturdy baking sheet. Put the fish in. spread the tomato mix over the fish, sprinkle with the rest of the herbs, then arrange the slices of mozzarella and the olives on top. Spoon the parmesan on each one. Put under the grill for 5-6 mins, until the fish is translucent and cheese browning. Serve hot, with bread and salad and grated parmesan