BAKED SALMON FILLETS WITH GOAT CHEESE AND CORIANDER

We love fish, especially salmon.  I prepared this recently for British friends Sue, a vegetarian who eats fish,  and Keith.  Sue asked for the recipe.  Voila, Sue.  Bon Appetit!

4 tablespoons olive oil

1/2 cup chopped onion

1 tablespoon finely chopped garlic

1/2 cup red wine

4 tablespoons capers

1 tablespoon fresh rosemary or 1 teaspoon dried

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

1/8 teaspoon  hot red pepper flakes

1/2 cup canned crushed tomatoes

Salt and freshly ground pepper to taste

12 pitted black olives

4 boneless salmon fillets, about 6 ounces each

1/3 pound goat cheese, crumbled

2 tablespoons ainse-flavored liquor  (Pastis such as Ricard)

4 tablespoons chopped fresh coriander

Heat 2 tablespoons of the olive oil in a saucepan.  Add the onion and garlic, and cook briefly while stirring.  Add the wine, capers, rosemary, oregano, pepper flakes, tomatoes, salt, pepper and olives.   Bring to a boil and simmer 5 minutes.

Preheat oven to 475 degress F.

Pour 1 tablespoon of the oil in a baking dish large enough to hold the fish in one layer.  Arrange fish skin-side down, sprinkle with salt and pepper.  Pour tomato sauce around fish fillets.  Brush top of fillets with remaining tablespoon of oil and top with the cheese.

Bake for 5 minutes, then sprinkle with Pastis.  Switch to the broiler and broil  for 5 minutes.  Do not overcook the fish.  You may not need the full 5 minutes under the broiler.  Sprinkle with coriander and serve immediately.