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.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.