Monday, 5 August 2013

Fish & Olive Bake

You can use fish of your choice for this, and throw in whatever fresh herbs you have on hand. I'm sure this will change each time I make it. A simple, easy dish with fantastic flavours.

Ingredients
takes 30 minutes
serves 2-3
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 3-4 cloves of garlic, crushed
  • 1/2 cup black olives, stones removed
  • 400g can chopped tomatoes
  • freshly cracked pepper
  • 4 white fish fillets
  • 2 tbsp panko breadcrumbs
  • 2 tbsp chilli oil (optional)
  • 4 tbsp freshly chopped thyme or try parsley, basil, dill, or chives or a mix
  • lemon wedges to serve
  • 1/2 cup black rice to serve (or use your favourite rice)
  • 1/3 cup grated parmesean cheese or 1/2 block crumbled feta or even good ole cheddar cheese
Method
  1. Preheat oven to 180oC.
  2. Put rice on to cook. My rice took around 20 minutes (follow packet instructions)
  3. Heat oil in an ovenproof pot over a medium heat and cook onions and garlic until soft, about 5 minutes.
  4. Add in olives, tomatoes and season with freshly cracked pepper.
  5. Bring to the boil then remove from heat and add fish fillets, spooning sauce over them, followed by a drizzle of chilli oil.
  6. Sprinkle over breadcrumbs and bake for about 5-10 minutes. Take out of oven, sprinkle with cheese & finish off under the grill to brown up the top.
  7. Sprinkle with fresh herbs and serve straight from the pan with lemon wedges on the side and rice. Enjoy!

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