Fish Comforting Main

Baked fish with tomatoes, olives and capers

Name: Baked fish with tomatoes, olives and capers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 175g ling fillets (or other firm skinless white fish such as blue-eye or snapper), skin removed; 250g cherry tomatoes, halved; 100g pitted kalamata olives; 2 tablespoons capers, rinsed, drained; 4 thyme sprigs; 2 tablespoons extra virgin olive oil; 1-2 tablespoons balsamic vinegar; 2 cups mixed salad leaves, to serve

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15m

Baked fish with tomatoes, olives and capers

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by Louise Pickford

Food stylist and author

Oct 03, 2015

Serve up dinner in 15 minutes with this simple and satisfying baked fish with olives, tomato & capers.

4 x 175g ling fillets (or other firm skinless white fish such as blue-eye or snapper), skin removed
250g cherry tomatoes, halved
100g pitted kalamata olives
2 tablespoons capers, rinsed, drained
4 thyme sprigs
2 tablespoons extra virgin olive oil
1-2 tablespoons balsamic vinegar
2 cups mixed salad leaves, to serve

Method

1.

Preheat the oven to 200°C. Place the fish in a roasting pan, scatter with the tomatoes, olives, capers and thyme sprigs, then drizzle with the olive oil. Season with sea salt and pepper, then bake for 15 minutes. Remove pan from oven, cover with foil and leave to rest for 5 minutes.
2.

Divide the fish, tomatoes and olives among 4 warmed plates. Stir the vinegar into the pan juices and spoon over the fish. Serve with salad leaves.

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