Baked fish with tomatoes, olives and capers

Cooking Fish Baked fish with tomatoes, olives and capers

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

Lables: Egg free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  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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4 x 175g ling fillets , skin removed
250g cherry tomatoes, halved
100g pitted kalamata olives
2 tbsp capers, rinsed, drained
4 thyme sprigs
2 tbsp extra virgin olive oil
1-2 tbsp balsamic vinegar
2 cups mixed salad leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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