Name: Roasted fish with tomatoes, capsicums and olives
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 1 medium red onion (170g), cut into thick wedges; 2 bunch medium red capsicums (bell peppers) (400g), sliced thickly; 250 gram cherry tomatoes; 4 clove garlic, unpeeled, bruised; 2 tablespoon extra virgin olive oil; 1 kilogram whole snapper, cleaned, or any whole white fish; 1 cup (120g) seeded green olives; 1/4 cup fresh flat-leaf parsley, chopped coarsley; 1 medium lemon (140g), cut into wedges

Ingredients

1 medium red onion (170g), cut into thick wedges

2 bunch medium red capsicums (bell peppers) (400g), sliced thickly

250 gram cherry tomatoes

4 clove garlic, unpeeled, bruised

2 tablespoon extra virgin olive oil

1 kilogram whole snapper, cleaned, or any whole white fish

1 cup (120g) seeded green olives

1/4 cup fresh flat-leaf parsley, chopped coarsley

1 medium lemon (140g), cut into wedges

Method

1.Preheat oven to 220°C/425°F.

2.Combine onion, capsicum, tomatoes, garlic and half the oil in large baking dish; roast, uncovered, 20 minutes.

3.Pat fish dry, inside and out, with absorbent paper. Score fish three times on both sides. Place fish on top of vegetables in dish, drizzle with remaining oil.

4.Roast, uncovered, about 20 minutes or until fish is cooked through.

5.Transfer fish to platter; cover to keep warm. Stir olives and parsley into vegetable mixture; season to taste.

6.Serve fish with vegetable mixture and lemon wedges.

Women's Weekly Food