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Mediterranean Tomato Fish Bake
2
Servings
Servings
15m PT15M
Prep Time
Prep Time
20m PT20M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #32289
May 26, 2019
Categories: Fresh Tomatoes, Dinner, Lunch, Main Dish, Fish, Snapper, Vegetables, Eggplant, Onions, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Heart Healthy, Kosher more
"From our Sunday newspaper The Sunday Times and their heart healthy eating promotion. Times are estimated."
Original recipe yields 2 servings
Ingredients
Nutritional
- Serving Size: 1 (427 g)
- Calories 304.4
- Total Fat - 14.7 g
- Saturated Fat - 2.4 g
- Cholesterol - 56.2 mg
- Sodium - 762.6 mg
- Total Carbohydrate - 13.9 g
- Dietary Fiber - 4.8 g
- Sugars - 7.6 g
- Protein - 30.8 g
- Calcium - 102.1 mg
- Iron - 2.2 mg
- Vitamin C - 49.8 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 180°C.
Step 2
Heat oil in a medium-sized pan over high heat and cook onion, red capsicum, eggplant and tomatoes stirring for 5-10 minutes or until softened and slightly thickened and then set aside.
Step 3
Place the fish into a roasting pan and place the softened vegetables, cherry tomatoes, olives, capers and thyme sprigs over the fish and bake for 15 minutes or until fish is cooked through.
Step 4
Divide the fish and sauce amongst 2 plates and serve with rocket leaves
Tips & Variations
No special items needed.
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