Roasted fish Italian style

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Good Food

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Recipe by 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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• SueM

  23 January 2009

  SueM commented on this recipe

  Have just made this for the first time. It's delicious and definitely in my list of favourites!

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• Middle Donalnd

  29 January 2009

  Middle Donalnd rated and commented on this recipe

  

  For what it is and how easy it is to make, it's worth 5 stars! Made it tonight with code fillet. It was simple and delicious! Great for a summer night dinner. I paired it with mixed salad with quinoa, goat cheese, mint and red onion. Perfect!

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• Middle Donalnd

  22 February 2009

  Middle Donalnd commented on this recipe

  Simple, easy and delicious! Will make it again.

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• BN Stott

  19 March 2009

  BN Stott rated and commented on this recipe

  

  Really easy to make, very healthy, light and delicious. We have it with new potatoes and green beans and usually use cod or haddock. Recommended!

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• Caroline

  29 March 2009

  Caroline rated and commented on this recipe

  

  pretty delicious, fresh and simple.

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• Kerry

  11 May 2009

  Kerry commented on this recipe

  Delicious! Tried it with monkfish, would use cod next time though. Served with a sundried tomato mash (mix in oil from sundried tomato jar and chopped up tomatoes - fantastic!)

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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

Preparation 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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