Fish Easy Main

Slow-roasted blue-eye with tomatoes and olives

Name: Slow-roasted blue-eye with tomatoes and olives
Yield: 8
Ingredients: 3 x 400g skinless blue-eye fillets; 500g mixed baby heirloom tomatoes; 1/3 cup (40g) pitted black olives; 1/3 cup (55g) caperberries, rinsed, drained; 1 bunch flat-leaf parsley, leaves chopped, stalks reserved; 100ml dry white wine; 1/3 cup (80ml) extra virgin olive oil; Crusty bread, to serve

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by Silvia Colloca

Cook and author

Feb 06, 2016

This simple slow-roasted blue-eye with tomatoes and olives is the perfect shareable main.

3 x 400g skinless blue-eye fillets
500g mixed baby heirloom tomatoes
1/3 cup (40g) pitted black olives
1/3 cup (55g) caperberries, rinsed, drained
1 bunch flat-leaf parsley, leaves chopped, stalks reserved
100ml dry white wine
1/3 cup (80ml) extra virgin olive oil
Crusty bread, to serve

Method

1.

Preheat the oven to 150°C and line a baking dish with baking paper.
2.

Place the fish in prepared dish and season with salt. Cut the larger tomatoes in half and keep the smaller ones whole.
3.

Scatter on top and around fish with olives, caperberries and reserved parsley stalks.
4.

Drizzle over wine and oil, then cover dish with foil and bake for 30-35 minutes until fish is almost cooked through.
5.

Transfer fish to a serving plate and cover with foil (residual heat will continue cooking fish).
6.

Increase the oven to 180°C and cook the tomato mixture for a further 15-20 minutes until starting to collapse.
7.

Scatter tomato mixture over fish with parsley leaves. Serve with crusty bread.