500g white fish fillet
Salt and pepper
Olive oil
Juice of ½ lemon
15 or so cherry tomatoes, halved
15 or so pitted black olives, halved
1/2 leek, finely chopped
4 garlic cloves, minced
1 tbsn thyme, chopped
2 tspn dried oregano or parsley
METHOD
Pre-heat the oven to 200C.
Pat the fish dry and season with salt and pepper on both sides. Line a baking tray with baking paper and put the fish in it. Squeeze ½ lemon juice all over the top of the fish.
In a bowl, combine the tomatoes, olives, leek, garlic and herbs. Add a pinch of salt and pepper. Add a generous drizzle (about 3 tbsn olive oil) and toss to combine.
Arrange the tomato and olive mixture over the fish.
Bake in the oven for 15 to 20 minutes.
Remove from the heat and serve.
Comments
Post a Comment