Slow baked fish and olives might sound like an unusual combination but it’s sweet and salty deliciousness that’s great served with rice. This is a fantastic way to use frozen fish which is cheaper than fresh fish. You can switch up the veggies to suit your preferences but make sure you use the sauce because it ties everything together with a sweet, salty, spicy dressing.
Serves 2 Adults
450g frozen cod or haddock fillets
130g cherry tomatoes
1 yellow or green courgette
1 small onion
100g pitted, green olives
2 garlic cloves
60ml olive oil
2 tbsp red wine vinegar
2 tbsp honey
1 tsp and 1/2 tsp of salt (separate)
1/4 tsp chilli flakes
handful of fresh parsley
- Pre-heat the oven to 170°C (150°C Fan). Peel and slice the onion then slice the courgette. Peel and finely chop the garlic. Add the courgette, onion, garlic, tomatoes, olives and capers to a baking dish.
- In a small mixing bowl pour the olive oil, red wine vinegar, honey, 1 tsp of salt and the chilli flakes then whisk together. Pour the mixture over the vegetables then pop the tray into the oven and roast for 30 minutes. Leave the fish fillets at room temperature whilst the vegetables are cooking.
- Remove the tray from the oven and nestle the fillets into the vegetables then sprinkle the remaining salt over the fish. Return to the oven for another 25 minutes then grind over with black pepper and sprinkle with chopped fresh parsley. Serve with 20 minute rice.