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try this if you have time
Roasted Tog...
1 large gutted and skinned tog
1 large roasting pan
6 roasting potatoes peeled & cut in half (more if you like potatoes)
1-2 onions cut into 1/4" rings
garlic to your liking... I usually use about 1/2 a head or 15 cloves, I chop, slice and smash them not always in that order though...
white wine, if it's sweet use less but around 2 cups for a dry one
2 large cans of chopped tomatoes ( you can use italian seasoned if you want) or if your going to make if from fresh tomatoes use 12-15 firm flesh tomatoes.
2 tsp of tomato paste
1-2 tbl spoons of sea-salt
pepper to your taste (i'll use a combo of white, black and red)
spice it up with a dash of cayenee and some paprika
some olive oil about 1/4 cup or less... this will also help the sauce from burning and also helps the potatoes and fish to get a nice brown
you can also use oregano, parsley, basil and rosemary to give it a little more flavor...
rub some oil on the pan and lay the fish and potatoes in... put some onions and garlic in the cavity of the fish... mix the remaning ingredients and put it in the pan, you want to cover the potatoes atleast 1/2 way... add water , cover the pan and place in a preheated oven @350 and cook untill potatoes slide off fork and fish flakes about an hour... add water during the cooking time if you need to because of evaporation...
enjoy
back to hibernation...
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