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One-pot fish with black olives & tomatoes

One-pot fish with black olives & tomatoes

A star rating of 4.1 out of 5.54 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 4

Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best

Nutrition: per serving
HighlightNutrientUnit
kcal223
low infat6g
saturates1g
carbs7g
sugars0g
fibre3g
protein34g
salt3.05g
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Ingredients

  • 175g black olive in oil, stones removed
  • 1large onion , roughly chopped
  • 400g can chopped tomato
  • 4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz

To serve

  • chopped parsley
  • lemon wedges

Method

  • STEP 1

    Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.

  • STEP 2

    Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

RECIPE TIPS
SPICING IT UP

If you like your food spicy, add a small pinch of red chilli flakes to the onion. A handful of quartered artichoke hearts from a jar can be added as well as, or instead of, the olives.

Goes well with

Recipe from Good Food magazine, June 2004

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Overall rating

A star rating of 4.1 out of 5.54 ratings
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