Baked fish with olives, tomato and capers

Cooking Fish Baked fish with olives, tomato and capers

With many of you looking for fish recipes at this time of year, heres one Taste members gave five stars!

Lables: Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Brush the base of a 15 x 24cm (base measurement) ovenproof casserole dish with 1/4 teaspoon of the oil. Place the fish, in a single layer, in the prepared dish. Combine the olives, tomato and capers in a medium bowl. Season with salt and pepper. Spoon olive mixture evenly over fish and drizzle with the remaining oil.
  2. Bake in preheated oven for 15 minutes or until fish is just cooked through. Remove from oven.
  3. Combine the cannellini beans, onion and spinach in a large bowl. Drizzle with oil and season with salt and pepper. Gently toss to combine. Serve immediately with the baked fish with olives, tomato & capers.

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1 tbsp olive oil
4 firm white fish fillets
60g pitted kalamata olives, coarsely chopped
1 ripe tomato, coarsely chopped
2 tbsp drained capers
Salt & freshly ground black pepper
1 x 400g can cannellini beans, rinsed, drained
1 red onion, halved, thinly sliced
100g baby spinach leaves
1 tbsp olive oil
Salt & freshly ground black pepper

Adv

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