Easy Eats: Baked Fish with Olives, Capers, Chilli and Cherry Tomatoes

Tinned cherry tomatoes bring a hit of summer sweetness to this one-dish dinner.

Kelly GibneyChef
  • prepare
  • cook
  • 4 servings
  • Easy
A round cast iron frying pan on a wooden board containing a dish of white fish fillets cooked in a sauce of tomatoes, capers and olives.
Caption:Kelly Gibney's baked fish with cherry tomatoes, chilli, capers and olives.Photo credit:Kelly Gibney

Fish is a brilliant option for a tasty and fast weeknight meal. This dish is loaded with cherry tomatoes, olives, garlic and extra virgin olive oil to bring a Mediterranean brightness to winter nights. Tinned cherry tomatoes are a great way to enjoy that fresh sweetness while they are not in season.

The dish is wonderful served with a rocket salad and crunchy roast potatoes.

Ingredients

  • 1 x 400g tin cherry tomatoes
  • 3 garlic cloves, minced or sliced thinly
  • 3 Tbsp capers, drained
  • 20 pitted Kalamata olives, sliced
  • 4 Tbsp extra virgin olive oil
  • 2 generous pinches of salt
  • 2 pinches of dried chilli flakes
  • 400-459g white fish fillets (ideally in 3-4 pieces)

Instructions

  1. Preheat oven to 200C.
  2. Combine the tin of cherry tomatoes, garlic, capers, olives, olive oil, salt and chilli flakes. Mix well and pour into an ovenproof dish that's big enough to hold the fish in a single layer without overlapping (I use a 26cm cast iron skillet).
  3. Place the sauce in the oven and bake for 10 minutes.
  4. Add the pieces of fish, nestling them into the sauce and spooning it over the top of each piece. Bake for around 14-16 minutes until cooked through (this will depend on the thickness of the fish).

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