Mediterranean Tomato Fish Bake

2
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"From our Sunday newspaper The Sunday Times and their heart healthy eating promotion. Times are estimated."

Original recipe yields 2 servings
OK

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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