Ingredients
4 x 150g skinless, thick white fish fillets, bones removed
1/3 cup olive oil
350g punnet Mix-A-Mato Tomatoes, larger tomatoes cut in half
1 red onion, thickly sliced
1 red capsicum, chopped
1 yellow capsicum, chopped
2 cloves garlic, crushed
1/2 cup pitted kalamata olives
1/4 cup balsamic vinegar
Crusty bread and fresh basil leaves, to serve
Method
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Toss fish with 1 tblsp of the oil. Season with salt and pepper.
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Place tomatoes, onion, capsicums, garlic, olives, vinegar, and remaining oil in a large roasting pan. Toss well. Season with salt and pepper.
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Cook in a hot oven (200C) for 10 minutes. Remove pan. Arrange fish over vegetables. Return pan to oven.
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Cook for a further 8 to 10 minutes, or until fish is cooked and flakes easily.
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Serve vegetables and fish with pan juices and crusty bread. Scatter over basil.