Fish with olives and tomatoes. It’s an Italian classic or so they say in Italy, not the kind one would find on a menu but more like a proper home cooked meal and why not because fancy as it looks and sounds this a very simple dish to put together.
It’s not convoluted with flavours and is in fact minimal almost in terms of seasoning which is why it’s important to use good quality ingredients seeing how there is no cloaking device to this dish.
The ingredients are few and simple. There’s fish of course. Try and use boneless fresh fish fillets. I’ve used basa. There’s onions, tomatoes, potatoes, oregano, black olives, lots of olive oil, salt and pepper.
We want to start with a base layer. Coat the baking tray or dish with a thin layer of olive oil.
And layer with potatoes. Use thinly sliced potatoes for this dish. I used a mandolin to get the necessary thinness.
Sprinkle over some salt and pour over half the olive oil and bake at 200ºC for 20-25 minutes or until the potatoes are cooked and have developed some colour.
Once out of the oven layer the thinly sliced onions and chopped up tomatoes.
And sprinkle over some salt
before finally adding the fish.
Top with olives and oregano and sprinkle some more salt. Don’t go heavy handed with the salt. Sprinkle sparingly since almost every step has a bit.
Finish with a generous drizzle of olive oil before baking at 200ºC at for 20 minutes or until the fish is just cooked.
Let it rest for a few minutes before serving.
This can be eaten just as is or with a hunk of good bread.
Fresh fish fillets: 250g
Potatoes: 300g (thinly sliced)
Onions: 1 medium (thinly sliced)
Tomatoes: 250 gms (chopped into bite size or use cherry tomatoes)
Olive oil: 15-20mls
Black olives: 70g
Fresh Oregano: 1 large bunch or 2 tsp dry oregano
salt and pepper.
Brush the baking tray or dish with some olive oil and layer with potatoes.
Sprinkle over some salt and bake at 200ºC for 20-25 minutes or until the potatoes are mostly cooked and have developed some colour.
Layer the now cooked potatoes with thinly sliced onions and tomatoes and sprinkle some more salt and pepper.
Place the fish on top and cover with olives and oregano, either dried or fresh.
Finish with a generous amount of olive oil before baking at 200ºC for another 20 minutes or until the fish is just cooked.
Let rest for a few minutes before serving.