White fish with tomato and black olives

White fish with tomato and black olives

Firstly chop the shallots finely and sweat them on a low heat with olive oil and salt. While the shallots are cooking, chop garlic finely and once the shallots are soft, add the garlic for a few minutes until it's translucent and cooked through. 

Dice tomatoes, and add them to the garlic and shallots along with all of the juices. Let the tomatoes cook down and while they are cooking, half the black olives. 

White fish with tomato and black olives

Once the tomatoes have softened, add the tinned tomatoes and olives, and turn up the heat slightly. Once it's been simmering for about 10 minutes, add the parsley and basil.

Pre-heat the oven to 200 degrees celsius.

Place the fish into a baking tray and cover with the tomato sauce. Cook for about 15 minutes, until the fish is ready, and serve straight away.


Serves 2. 

280g white fish (of your choice) 

1 shallot 

2 cloves of garlic 

2 tablespoons of extra virgin olive oil 

5 medium tomatoes 

1 can of tinned tomatoes 

100g black olives 

1/2 bunch of parsley 

1/2 bunch of basil 

Salt and pepper 

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