Name: Oven-baked fish with tomato and olives
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 4 x 260g whole white fish; 1 tablespoon olive oil; 2 medium_piece red onions (340g), sliced thinly; 2 stalks celery (300g), sliced thinly; 4 clove garlic, sliced thinly; 400 gram cherry tomatoes; 3/4 cup (120g) seeded black olives; 1 medium_piece lemon (140g), halved, sliced thinly; 1/4 cup fresh rosemary sprigs; 1 cup (250ml) dry white wine; 1/2 cup coarsely chopped fresh flat-leaf parsley, to serve

Oven-baked fish with tomato and olives

Light, fresh and tasty, this delicious oven-baked whole fish is served with fragrant tomatoes and olives to create a tasty dinner dish for any night of the week.

Serves 4

Prep

20M

Cook

20M

Total

40M

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Ingredients

4 x 260g whole white fish

1 tablespoon olive oil

2 medium_piece red onions (340g), sliced thinly

2 stalks celery (300g), sliced thinly

4 clove garlic, sliced thinly

400 gram cherry tomatoes

3/4 cup (120g) seeded black olives

1 medium_piece lemon (140g), halved, sliced thinly

1/4 cup fresh rosemary sprigs

1 cup (250ml) dry white wine

1/2 cup coarsely chopped fresh flat-leaf parsley, to serve

Method

1.Preheat oven to 200°C. Remove heads from fish; clean fish.

2.Heat oil in medium baking dish; cook onion, celery and garlic, stirring, until browned lightly. Add tomatoes, olives, lemon and rosemary.

3.Season fish; place on vegetables. Pour wine over fish. Roast, uncovered, about 15 minutes or until fish is cooked through.

4.Serve fish sprinkled with parsley.

We used plate-sized leather jackets in this recipe, but any white fish would be fine.
Note

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