Mediterranean baked fish - Joel Feren

Mediterranean baked fish

INGREDIENTS

500g white fish (I used snapper)

1 red capsicum, sliced

200g cherry tomatoes, halved

100g kalamata olives, pitted and halved

1 tbsp capers

3 tbsp extra virgin olive oil

1½ tsp oregano

2 garlic cloves, minced

Zest from 1 lemon

Juice from 1 lemon

Salt and pepper to taste

METHOD

Preheat the oven to 180°C.
Line a baking tray with baking paper. Pat the fish fillets dry with paper towel, then place them on the tray.
Scatter the capsicum, cherry tomatoes, olives and capers evenly over the fish.
Whisk together the olive oil, oregano, garlic, lemon zest and juice in a small bowl. Drizzle this mixture generously over the fish and vegetables. Season with salt and pepper.
Bake for 15-20 minutes or until the fish is cooked and flakes easily with a fork.
Serve hot, alongside crispy roasted potatoes or your favourite side.

Serves

4

METHOD

Preheat the oven to 180°C.
Line a baking tray with baking paper. Pat the fish fillets dry with paper towel, then place them on the tray.
Scatter the capsicum, cherry tomatoes, olives and capers evenly over the fish.
Whisk together the olive oil, oregano, garlic, lemon zest and juice in a small bowl. Drizzle this mixture generously over the fish and vegetables. Season with salt and pepper.
Bake for 15-20 minutes or until the fish is cooked and flakes easily with a fork.
Serve hot, alongside crispy roasted potatoes or your favourite side.

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