18 Mar Tomato and olive fish bake
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
Preheat the over to 220 degrees celcius .
Mix all the ingredients together, except the fish and seasoning.
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.
Season with salt and pepper and bake for 10 to 12 minutes or until the fish is cooked through.
Serve piping hot with lemon wedges to squeeze over.