Tomato, Oregano & Basil Fish Bake
A warming, vibrant summer fish bake that is simple and comforting; perfect come rain or shine.
- 2 large courgettes, cut into 2cm rounds
- 1 large red onion, quartered
- Olive oil, for drizzling
- 900g boneless firm white fish, cut into (4-8) even sized pieces
- 2 garlic cloves, crushed
- 2 400g tins chopped tomatoes
- 1 tbsp balsamic vinegar
- 100g pitted black olives
- 1 tbsp dried oregano or rosemary
- 2 tbsp roughly chopped fresh oregano leaves, plus extra sprigs
- 1–2 bunches of cherry tomatoes on the vine, cut into 4 stalks
- Bunch of basil leaves
- Sea salt and black pepper
You will need
1 large deep roasting tray
- Preheat the oven to 180C/Gas 4. Place the courgettes and onion in a large, deep roasting tray and drizzle with olive oil. Bake for about 30 mins or until slightly browned.
- Add the garlic, tinned tomatoes, balsamic vinegar, olives, dried herbs, fresh oregano and a good pinch each of salt and pepper. Give everything a good stir to make a thick, chunky sauce.
- Arrange the fish, cherry tomato vines and any remaining oregano sprigs on top of the sauce and bake in the oven for 15–18 mins or until your fish has cooked through.
- Remove from the oven and tear over the basil leaves while the fish is still hot, allowing them to wilt slightly.
- Serve warm from the oven with rice, potatoes or white miso cauliflower mash and a big green salad.
Land & Sea by Alexandra Dudley, published by Orion
Tagged fish, main, recipe, seasonal, summer, Tomatoes