Name: One-pot fish with black olives & tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
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; chopped parsley; lemon wedges

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One-pot fish with black olives & tomatoes

One-pot fish with black olives & tomatoes

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 15 mins - 20 mins

A star rating of 4.2 out of 5.58 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal223
fat6g

low
saturates1g
carbs7g
sugars0g
fibre3g
protein34g
salt3.05g

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.

Recipe from Good Food magazine, June 2004

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A star rating of 4.2 out of 5.58 ratings

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