Roasted Mediterranean Fish Topped Roasted Rosa Tomatoes Capers A |
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Prep Time: 10 Minutes Cook Time: 18 Minutes |
Ready In: 28 Minutes Servings: 4 |
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healthy moist tasty baked fish with a sharp lemon sauce Ingredients:
4 (250 g) firm white fish fillets |
1 fresh lemon |
1 tablespoon olive oil |
sea salt |
5 ml smoked paprika |
250 g cherry tomatoes |
2 garlic cloves, crushed |
rock salt |
1 sprig rosemary |
1 tablespoon olive oil |
1 cup black olives |
2 tablespoons capers |
Directions:
1. Squeeze the lemon over the fish.
2. Rub with a little olive oil.
3. Season with salt and pepper.
4. Heat a little olive oil in a frying pan and seal the fish on both sides, do not cook through.
5. Place in an oven-proof dish and set aside.
6. Preheat the oven to 200 °C.
7. Toss all ingredients together except the olives, capers and rocket.
8. Transfer to a shallow baking pan and roast until the skins burst but tomatoes are still intact, about 10 minutes.
9. Remove the tomatoes from the oven and gently stir in the capers, olives and rocket.
10. Place the fish in the oven and cook for 8 minutes, the top with tomato mix cook for a further 5 minutes or till fish is cooked through.
11. Or you can panfry the tomatoes in olive oil.
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