Friday, October 3, 2008

Mediterranean-Style Baked Fish with Vegetables

This is a sublime combination of baked fish, herb-flavored roasted vegetables and basil-flavored tomatoes. Zucchini or eggplant could be added instead of the potatoes or peppers, and chopped anchovies could be used instead of black olives. The tomatoes can be omitted and the fish brushed with olive oil to bake. Recipe serves 2.


1 1/4 pound (625 g) waxy new potatoes
1 large red onion
1 red pepper
1 yellow pepper
2 garlic cloves
1 dessertspoon chopped fresh thyme
2 tablespoons olive oil
2 ounces (60 g) pitted black olives
2 thick-cut pieces fish (tuna, salmon, swordfish, cod)
1/2 x 13 ounce (410 g) tin chopped tomatoes
2 tablespoons chopped fresh basil
Basil leaves to garnish


1. Set the oven temperature to 400 degrees F (200 degrees C).
2. Cut the potatoes into bite-sized pieces, the onion into 6 pieces and the peppers into quarters. Press the garlic cloves and toss these, the thyme and the vegetables in the olive oil.
3. Place the vegetables on a baking tray and cook, uncovered, for approximately 30 minutes or until the vegetables begin to soften and turn golden.
4. Place the vegetables in a shallow ovenproof baking dish and mix in the black olives. Place the fish pieces on top of the vegetables.
5. Mix the basil and chopped tomatoes and pour over the fish.
6. Bake for another 15 minutes or until the fish is just cooked. Serve immediately, garnished with a few basil leaves and the some green salad if desired.

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