Roasted fish Italian style

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Good Food

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1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.
2. Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.
3. Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.

Latest comments and suggestions

• Donna Deans

  01 November 2007

  Donna Deans rated and commented on this recipe

  

  fab superfast recipe with a really tasty finish - I have used it with a huge about of different fish but monkfish, cod and haddock all work the best and you can prepare it in advance pop it in the fridge and just cook it when you are ready - my kind of dinner party food

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• ecky

  27 July 2008

  ecky rated and commented on this recipe

  

  Served this up at a dinner party on a hot summer's evening. Everyone loved it, even me. So easy to prepare and so delicious. Definitely making this again.

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Ingredients

• 4 fillets of firm white fish
• 1 tbsp olive oil
• 500g cherry tomatoes
• 50g black olives
• 25g pine nuts
• large handful of fresh basil leaves

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 30 mins

Ingredients

• 4 fillets of firm white fish
• 1 tbsp olive oil
• 500g cherry tomatoes
• 50g black olives
• 25g pine nuts
• large handful of fresh basil leaves

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