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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.