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How to make Baked fish with olives, tomato and capers

Yield = 4
Prep time: 0:10
Cook time: 0:15
Total time: 0:25

Ingredients

  • 1 tablespoon olive oil
  • 4 (about 250g each) firm white fish fillets (such as ling)
  • 60g pitted kalamata olives, coarsely chopped
  • 1 ripe tomato, coarsely chopped
  • 2 tablespoons drained capers
  • Salt & freshly ground black pepper

White bean & baby spinach salad

  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 red onion, halved, thinly sliced
  • 100g baby spinach leaves
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper

Method

  • Step 1 Preheat oven to 200°C. Brush the base of a 15 x 24cm (base measurement) ovenproof casserole dish with 1/4 teaspoon of the oil. Place the fish, in a single layer, in the prepared dish. Combine the olives, tomato and capers in a medium bowl. Season with salt and pepper. Spoon olive mixture evenly over fish and drizzle with the remaining oil.
  • Step 2 Bake in preheated oven for 15 minutes or until fish is just cooked through. Remove from oven.
  • Step 3 Combine the cannellini beans, onion and spinach in a large bowl. Drizzle with oil and season with salt and pepper. Gently toss to combine. Serve immediately with the baked fish with olives, tomato & capers.