Tomato and olive fish bake

Serves 4


450ml basic tomato sauce

2 cloves garlic, crushed

4 spring onions, finely sliced

200g pitted black olives, halved

Juice and zest of 1 lemon

60ml olive oil

3tbs fresh coriander, chopped

500g white fish

Salt and freshly ground pepper

Lemon wedges, for serving


  1. Preheat the over to 220 degrees celcius .

  2. Mix all the ingredients together, except the fish and seasoning.

  3. Place the fish in an ovenproof dish and bake for 5 minutes, then carefully remove from the oven and pour tomato and olive sauce on top.

  4. Season with salt and pepper and bake for 10 to 12 minutes or until the fish is cooked through.

  5. Serve piping hot with lemon wedges to squeeze over.