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November 6, 2023

Baked Fish with Tomato, Capsicum and Olives

Who said cooking a delicious fish dish had to be complicated?

Serves 4

Prep

20M

Cook

10M

Total

30M

New Idea team

TIP: For a dash of heat, add 1/4 tsp dried chilli flakes to the vegetables. We used blue-eyed cod in this recipe.

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

1.

Toss fish with 1 tblsp of the oil. Season with salt and pepper.

2.

Place tomatoes, onion, capsicums, garlic, olives, vinegar, and remaining oil in a large roasting pan. Toss well. Season with salt and pepper.

3.

Cook in a hot oven (200C) for 10 minutes. Remove pan. Arrange fish over vegetables. Return pan to oven.

4.

Cook for a further 8 to 10 minutes, or until fish is cooked and flakes easily.

5.

Serve vegetables and fish with pan juices and crusty bread. Scatter over basil.

New Idea team

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