Baked Fish with Tomatoes, Olives and Garlic Bread

On Saturday, July 5th, 2014

  • Cooking time: Less than 30 minutes
  • Serves: 4
  • Type: Budget-Bread-Fish-Family


  • We used hoki fillets for this recipe, which were about $9 per kilogram. This recipe is best made close to serving.
  • 2 medium (400g) green capsicums
  • 2 tablespoons olive oil
  • 1 small (80g) brown onion, chopped finely
  • 1 clove garlic, crushed
  • 1 large red chilli, chopped
  • 400g can whole peeled tomatoes
  • 2/3 cup (100g) green olives
  • 1/2 teaspoon dried oregano leaves
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • 4 (600g) firm white fish fillets
  • 1 French bread stick
  • 60g butter, softened
  • 2 cloves garlic, crushed
  • 1 tablespoon chopped flat-leaf parsley

Preparation method

Preheat oven to hot (220′C/200′C fan-forced).
Quarter capsicums, remove seeds and place in a small baking dish; brush with half the oil. Bake capsicums in a hot oven for 10 minutes.
GARLIC BREAD: Meanwhile, cut bread in half lengthways. Spread with combined butter, garlic and parsley. Place buttered side up on an oven tray.
Heat the remaining oil in a medium frying pan; cook onion, garlic and chilli, stirring, until onion is soft. Add undrained crushed tomatoes, olives, oregano and parsley. Stir until heated through; remove from heat.
Place fish in a lightly oiled small ovenproof dish; pour tomato mixture over fish.
Add fish and bread to the oven with capsicums, bake for a further 8 minutes or until fish is cooked through, capsicum is tender and bread is browned and crisp.
Cut bread into pieces. Serve with fish, sauce and capsicums.
Garlic bread suitable to freeze.
Fish suitable to microwave.
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