Baked Fish with Tomatoes, Garlic and Olives

This easy fish, tomato and olive traybake is packed with delicious Mediterranean flavours, perfect to serve as an easy weeknight dinner alongside crusty bread, crispy potatoes or some freshly cooked pasta! Use your favourite white fish – any will work for this recipe.

Serves 2

Prep time 10 minutes

Cook Time 35 minutes

Difficulty Medium

Home » Recipes » Dinner » Baked Fish with Tomatoes, Garlic and Olives

Ingredients

2 thick fillets of sustainable white fish

200g cherry tomatoes

12 Fragata stoneless green olives

2 tbsp extra virgin olive oil, divided, plus extra for drizzling

1 slice slightly stale bread

1 large garlic clove

3–4 fresh thyme sprigs

sea salt

Method

Pre-heat the oven to 160 degrees and toss the cherry tomatoes, thyme sprigs and a good pinch of salt in a medium baking dish with 1 tbsp of the olive oil. Roast for 15 minutes.

To make the breadcrumbs in a small food processor or mini chopper, blitz them together with the garlic clove – peeled and roughly chopped – until you have rough breadcrumbs. Add the remaining 1 tbsp of oil and blitz again.

Tear the olives over the semi-roasted cherry tomatoes then lay the two fish fillets on top. Season them with salt, then top with the breadcrumbs

Give the tray a final drizzle of olive oil and bake for a final 15-20 minutes until the fish is cooked and flaky

I like the heft of homemade breadcrumbs here, but you could always mix 4 tbsp of panko breadcrumbs with the garlic clove (minced) and the olive oil to make a substitute that doesn’t require a food processor.