Greek baked fish with tomatoes and olives
This is a great dinner which I've made again and again - everything is cooked in one pot so the cleaning-up is minimal too. The picture doesn't really do it justice - and looking at the list of ingredients this dish almost seems too simple to taste as good as it does. The slow bake makes the tomato sauce taste rich and roasted - as it cooks your kitchen will fill up with the most mouth-watering smells transporting you to a Greek island...even if it is a rainy day outside.
I have to confess I hate parsley, but I love this - despite it being full of parsley. Perhaps the fact that the parsley is baked with the fish and the sauce makes it taste different...whatever the reason, parsley haters, don't let the parsley put you off!
Delicious served with cous cous or rice - or simply in a big bowl with a hunk of bread to soak up the sauce. Just don't expect it to look too pretty - the fish usually breaks up a bit in the oven.
Serves 4
Ingredients:
4 fillets of white fish e.g. hake/coley/pollock/cod (can be cooked straight from frozen or fresh)
Handful of pitted black olives
1 - 1.5 tins of tomatoes
2 large cloves of garlic, chopped
Handful of fresh parsley, chopped
1 tablespoon olive oil
Juice of 1 lemon
Half a teaspoon of sugar
Pre-heat the oven to 180ºc/gas mark 4.
Mix everything except the fish together in a large, ovenproof tray. Add the fish and mix to coat it in the sauce. If there isn't enough sauce to coat the fish, add another half a can of chopped tomatoes or some water. Cover the dish with foil and bake for 30 minutes. Remove the foil, turn the oven up to 200ºc/gas mark 6 and cook for another 15 minutes. That's all! But if you're a parsley fan, you might want to scatter some extra parsley on top before serving.
I have to confess I hate parsley, but I love this - despite it being full of parsley. Perhaps the fact that the parsley is baked with the fish and the sauce makes it taste different...whatever the reason, parsley haters, don't let the parsley put you off!
Delicious served with cous cous or rice - or simply in a big bowl with a hunk of bread to soak up the sauce. Just don't expect it to look too pretty - the fish usually breaks up a bit in the oven.
Serves 4
Ingredients:
4 fillets of white fish e.g. hake/coley/pollock/cod (can be cooked straight from frozen or fresh)
Handful of pitted black olives
1 - 1.5 tins of tomatoes
2 large cloves of garlic, chopped
Handful of fresh parsley, chopped
1 tablespoon olive oil
Juice of 1 lemon
Half a teaspoon of sugar
Pre-heat the oven to 180ºc/gas mark 4.
Mix everything except the fish together in a large, ovenproof tray. Add the fish and mix to coat it in the sauce. If there isn't enough sauce to coat the fish, add another half a can of chopped tomatoes or some water. Cover the dish with foil and bake for 30 minutes. Remove the foil, turn the oven up to 200ºc/gas mark 6 and cook for another 15 minutes. That's all! But if you're a parsley fan, you might want to scatter some extra parsley on top before serving.
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