Baked White Fish with Tomatoes and Olives

Flaky white fish baked on a bed of juicy tomatoes, olives, garlic and basil. Light and quick.

Photo: Valeria Boltneva · Pexels License

Ingredients

• 2 white fish fillets (about 150 g each)
• 4 tomatoes, chopped
• 50 g black olives
• 2 garlic cloves, sliced
• A handful of basil
• ½ lemon, to serve (optional)
• Crusty bread, to serve (optional)
• 2 tbsp olive oil
• Salt
• Black pepper

How to make Baked White Fish with Tomatoes and Olives

1. Heat the oven to 200 °C.
2. Toss the tomatoes, olives and garlic with the oil and a little salt in a baking dish.
3. Roast until the tomatoes start to soften and release their juices.
4. Lay the fish on top, season it and spoon some of the juices over.
5. Bake until the fish flakes easily.
6. Tear over the basil and serve with lemon and bread for the juices.