A simple one-pot meal that’s an easy, light and super flavourful dish perfect for a weeknight or casual weekend entertaining. Serve with warm crusty bread for mopping up all the juices.
Serves: 4
INGREDIENTS
olive oil for drizzling
5 medium vine tomatoes, thickly sliced
700 grams fish fillets
3 tablespoons purchased Mexican spice blend
10 cherry tomatoes, halved
12 large green olives, crushed open and pitted
½ cup sliced jalapeño peppers
2 tablespoons capers
½ cup white wine
sea salt
METHOD
Equipment: Shallow oven-proof baking dish large enough to place the fish in one layer.
Preheat the oven to 180°C fan bake.
'Drizzle the base of the dish with a little olive oil and top with the sliced vine tomatoes.
Sprinkle both sides of the fish with 2 tablespoons of the spice blend and arrange the fish over the tomatoes. Add the cherry tomatoes, olives, jalapeno peppers and the capers then pour the wine around the fish. Drizzle generously with olive oil, season with salt and sprinkle over the remaining spice blend.
Bake for about 15-20 minutes, or until the fish is just cooked. Cooking time will depend on the thickness of the fish.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.