Get ready to take a trip to the sunny Mediterranean with Daen Lia’s One Pan Cherry Tomato and Fish Bake! Dive into those zesty summer vibes, where fresh and vibrant flavours are a breeze to whip up and oh-so-delicious! It is all about the joy of fresh flavours and effortless cooking. It takes 30 minutes to make, requires very little chopping and is made in one pan yet, feels very fancy.
Ingredients
600g (4 small or 2 large fillets) firm white fish such as rockling or snapper
400g cherry tomatoes
2 fresh garlic cloves, grated or 8 garlic confit cloves
1 fennel, finely sliced with fronds reserved
1 red onion, finely sliced
100g green olives, pitted
3 tbsp olive oil
1 tbsp balsamic or red wine vinegar
1 tsp maple syrup
Fresh basil
1 tsp lemon zest
Salt and pepper
Method
1. Preheat the oven to 150 C
2. In a large baking dish, combine the tomatoes, garlic, fennel, red onion and olives. Drizzle with the olive oil, vinegar and maple syrup and season well with salt and pepper. Toss to combine. Transfer to the oven.
3. Bake for 30 minutes, or until the tomatoes have burst open and are jammy.
4. Increase the oven temperature to 200 C
5. Pat the fish dry and season well with salt and pepper on both sides.
6. Toss the tomatoes that are in the baking dish and push them to the side. Place the fish fillets in the empty space in the dish. Bake for 8 - 10 minutes, depending on the thickness of your fish, until it’s cooked through. It will no longer be glassy and translucent and you should be able to push a fork through it with ease.
7. Sprinkle with fresh basil leaves and lemon zest and serve immediately, with a drizzle of Italian-style chile oil and some focaccia, if desired.
