Name: Baked fish with thyme and olives
Cook time: 65 min
Total time: 65 min
Yield: 4
Ingredients: 750 gram small potatoes that are good for boiling; 2 medium-large onions, peeled and sliced; olive oil; salt and freshly ground black pepper; 3 medium vine tomatoes, chopped (or equivalent 1 cup chopped tomatoes); 16 black kalamata olives, drained, pitted and chopped; 1 tablespoon thyme; finely grated zest 1 lemon, plus lemon wedges for serving; 4 meaty fish steaks like hapuku, rinsed and patted dry; 1/4 cup panko crumbs; 2 tablespoon extra-virgin olive oil; 1 tablespoon chopped parsley

Baked fish with thyme and olives

Fish baked on a layer of potatoes, onions, tomatoes, olives and herbs stays moist and is really tasty, absorbing the hints of salt from the olives and the sweetness from the onions. Choose potatoes that will hold their shape after cooking.

Serves 4

Cook

1H 5M

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Ingredients

750 gram small potatoes that are good for boiling

2 medium-large onions, peeled and sliced

olive oil

salt and freshly ground black pepper

3 medium vine tomatoes, chopped (or equivalent 1 cup chopped tomatoes)

16 black kalamata olives, drained, pitted and chopped

1 tablespoon thyme

finely grated zest 1 lemon, plus lemon wedges for serving

4 meaty fish steaks like hapuku, rinsed and patted dry

1/4 cup panko crumbs

2 tablespoon extra-virgin olive oil

1 tablespoon chopped parsley

Method

1.Steam or gently boil the potatoes until nearly tender. Drain, cool, peel and slice.

2.Put the onions in a medium-sized frying pan with 2 tablespoons olive oil and fry for about 20 minutes over a gentle-ish heat until lightly golden, stirring often.

3.Preheat the oven to 200°C (regular).

4.Lightly oil an ovenproof dish approximately 33cm x 22cm and 5cm deep. Add the potatoes and season with salt and pepper, then add the onions, tomatoes, olives, thyme and lemon zest. Put the fish on top, nestling it in. Scatter with the crumbs and drizzle with 2 tablespoons extra virgin olive oil.

5.Cook for 15-25 minutes, depending on the thickness of the fish steaks, until the fish is just cooked. Sprinkle with parsley and serve with lemon wedges.

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Ingredients

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