Roasted fish Italian style
Jazz up white fish, Italian-style.
Serves: 4 people
Prep: 10 mins
Cooking: 25 mins
Total Time: 35 mins
4 fillets of firm white fish (Monkfish, John Dory, or Turbot)
1 tbsp olive oil
500g cherry tomatoes
50g black olive
25g pine nut
large handful of fresh basil leaves
Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.
Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.
Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves.
Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.
With thanks to BBC Good Food
Recipe from Good Food magazine, June 2003