Mediterranean Fish Bake

This is a tasty and healthy bake, with the flavours of the med. Simple to put together and delicious.

  • Serves 4
  • 500g white fish (I used a mix of Cod and Haddock), chopped into chunks
  • 1 red onion, sliced
  • 2 cloves of garlic, sliced
  • 1 tsp. paprika
  • 1/4 tsp smoked paprika
  • 1/4 tsp chilli powder/cayenne pepper
  • 1 tin of plum tomatoes
  • Fresh Thyme leaves
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. capers
  • Roasted red pepper, sliced (I used half a pepper, I placed a red pepper over the hob flame until all sides were black and charred. Then place into a bowl and cover with cling film. Let this steam for 20 minutes the you can easily scrape the skin away and slice to use)
  • Handful of kalamata black olives
  • sea salt & cracked black pepper
  • 1 Lemon, sliced
  • Extra Virgin Olive Oil
  • Flat Leaf Parsley
  • Sauté the onion until soft.
  • Add the garlic and cook for a minute before adding the spices.
  • Add the tin tomatoes, crush up a little with a spoon.
  • Sprinkle in the thyme and add the vinegar.
  • Mix in the capers and season well.
  • Pour the sauce into a baking dish and sprinkle over the olive and the red peppers.
  • Add the chunks of fish and place a piece of lemon on top of each.
  • Sprinkle a little extra smoked paprika and a drizzle of the olive oil.
  • Cook in the oven for 25 minutes.
  • Serve with a sprinkle of parsley.