Oven Baked Fish with Olives

Excellent ingredients mingle their flavours together in this one tray dish with dramatic effect. Little pops of flavour make this a moreish meal that is guaranteed to please.

Photographs and recipe by Michelle Ranson of perthfoodphotography.com & @localgoodnesswa

A treat for eyes and tastebuds, this one dish dinner is elegant and easy to put together.

Oven Baked Fish with Kalamata Olives

 Prep time 15 min    I Cooking time 30 min  I Serves 4

Ingredients 

800g white fleshed fish, thick fillets cut into 5cm pieces (eg snapper, barramundi)

250g cherry tomatoes, whole

50g spring onions, finely sliced

120g Arthur’s Grove Kalamata Olives, pitted

40ml Arthur’s Grove Extra Virgin Olive Oil

40ml fresh lemon juice

100g feta cheese, crumbed

Salt and cracked black pepper

2 cups raw rice

16 fresh basil leaves

4 lemon wedges

Method  

Preheat the oven to 180°C using the top and bottom element mode.

Lay fish pieces in a large oven-proof dish. Add cherry tomatoes, Kalamata olives and spring onions.

Drizzle generously with olive oil and lemon juice then toss gently so all the ingredients are coated.

Sprinkle with feta and season with salt and pepper. Place the dish in the oven on the middle shelf. Bake for 30 minutes or until the fish has cooked through.

In the meantime, steam the rice. Serve the baked fish and all the flavourful juices on steamed rice. Garnish with fresh basil and lemon wedges.

A baked blend of textures, flavours and colours make this dish delicious.