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!

Recipe «Baked fish with olives, tomato and capers» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.