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.