White Fish, Tomato & Olive Bake
This Bake consists of delicate slices of fish, gently poached in a sweet yet piquant tomato sauce. It's scattered with parsley and green olives that add both freshness and vibrance. Though it begins on the stove, the magic happens once transferred to the oven. The tomatoes caramelise, the briny, nutty flavour of the olives becomes one with the sauce, and fish draws it all in. It pairs perfectly with rice, warm pita & company.
Serves: 3 , Time: 45 mins
Ingredients
350g White Fish (I used Cod fillets)
50g Green Olives of choice
5 tbsp Olive Oil
1 Medium Onion
6 Cloves Garlic
600g Cherry Tomatoes
1 Large Handful Parsley
1 tsp Chilli Flakes
½ tsp Salt
½ tsp pepper
¼ cup water
Method
Preheat oven to 220°C Fan/240°C/Gas Mark 8
Prepare the fish by slicing into 5-6 pieces & set aside
Dice the onions, roughly chop the garlic, halve about ¾ of the tomatoes, roughly chop the parsley & set aside
In an oven-proof pan, heat the olive oil on medium heat, then add the onions (you can also do this in a non oven proof pan, then transfer to a baking dish later)
Once the onions are translucent (about 10 mins), add in the garlic and stir. Cook for 3 mins, or until the garlic is slightly golden
Add in the tomatoes (both halved and whole), and sauté for approx. 10 mins until the juices have all been released, and a sauce has formed
Add in the salt, pepper, chilli flakes & parsley (reserving some parsley for garnish)
Add in the water, and cook for another 2 mins then turn of the heat
Place the pieces of fish into the sauce, submerging about half way, and scatter in the olives (if transferring to a baking dish, this is the time to do so)
Transfer to the oven and bake for 20-25 mins, until the fish has cooked all the way through, and the tomato sauce has caramelised around the edges
Serve with rice or pita & enjoy!
