Name: Baked fish with tomatoes, olives and garlic bread
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Baked fish with tomatoes and olives; 2 medium (400g) green capsicums; 2 tablespoon olive oil; 1 small (80g) brown onion, chopped finely; 1 clove garlic, crushed; 1 large red chilli, chopped; 400 gram can whole peeled tomatoes; 2/3 cup (100g) green olives; 1/2 teaspoon dried oregano leaves; 2 tablespoon coarsely chopped flat-leaf parsley; 4 (600g) firm white fish fillets; Garlic bread; 1 french bread stick; 60 gram butter, softened; 2 clove garlic, crushed; 1 tablespoon chopped flat-leaf parsley

Baked fish with tomatoes, olives and garlic bread

This delicious and filling baked fish dish with a punchy tomato and olive sauce is quick and easy to make.

Ingredients

Baked fish with tomatoes and olives

2 medium (400g) green capsicums

2 tablespoon olive oil

1 small (80g) brown onion, chopped finely

1 clove garlic, crushed

1 large red chilli, chopped

400 gram can whole peeled tomatoes

2/3 cup (100g) green olives

1/2 teaspoon dried oregano leaves

2 tablespoon coarsely chopped flat-leaf parsley

4 (600g) firm white fish fillets

Garlic bread

1 french bread stick

60 gram butter, softened

2 clove garlic, crushed

1 tablespoon chopped flat-leaf parsley

Method

1.Preheat oven to hot (220°C/200°C fan-forced). Quarter capsicums, remove seeds and place in a small baking dish, brush with half the oil. Bake capsicums in a hot oven, 10 minutes.

2.Meanwhile, for garlic bread, cut bread in half lengthways. Spread with combined butter, garlic and parsley. Place buttered side up on an oven tray.

3.Heat remaining oil in a medium frying pan. Cook onion, garlic and chilli, stirring, until onion is soft. Add undrained crushed tomatoes, olives, oregano and parsley. Stir until heated through. Remove from heat.

4.Place fish in a lightly oiled small ovenproof dish, pour tomato mixture over fish. Add fish and bread to oven with capsicums, bake, a further 8 minutes, or until fish is cooked through, capsicum is tender and bread is browned and crisp. Cut bread into pieces. Serve with fish, sauce and capsicums.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories

About your privacy