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Mediterranean fish with olives and tomatoes
Mediterranean fish with olives and tomatoes
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Ingredients:
  • 9 roma tomatoes
  • 5.00 gm caster sugar
  • 250ml (1 cup) extra virgin olive oil
  • 700g kipfler potatoes
  • 2 slices wood-fired bread
  • 3 garlic cloves
  • 125.00 ml roughly chopped flat-leaf parsley
  • 10 fresh basil leaves
  • 1 small (1.2kg-1.5kg) whole fish such as salmon or jewfish
  • 20 whole black olives
  • 250ml (1 cup) dry white wine
  • 1 lemon, halved
Instructions:
  • Preheat the oven to 200°C. Halve tomatoes and arrange them cut-side up on a baking tray. Sprinkle sugar over them, season with salt and pepper, drizzle with 2 tablespoons of oil. Roast in the oven for 30-40 minutes.
  • Cut the potatoes into 1cm-thick slices lengthways and partially cook in boiling water for 6-7 minutes until tender.
  • Set aside after draining.
  • Combine the bread, garlic, and 1 tablespoon of parsley in a food processor and pulse until crumbly.
  • Prepare a large baking dish by greasing it. Arrange potatoes at the bottom of the dish. Season with salt and pepper, brush with some of the remaining oil, and sprinkle basil leaves on top. Place the fish on top of the potatoes and surround it with tomatoes. Lastly, scatter olives over the tomatoes.
  • Drizzle the wine and remaining olive oil, sprinkle with garlic crumbs, and bake for 15 minutes. Finish by squeezing fresh lemon juice over the dish before serving.
  • Bake for 10 minutes, then sprinkle with the rest of the parsley before serving.

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