Black Scabbard Fish Recipes

ONE-POT FISH WITH BLACK OLIVES & TOMATOES

One-pot fish with black olives & tomatoes image

Five minutes on the hob, 15 minutes in the oven, this tasty fish dish is one-pot cooking at its best

Provided by Good Food team

Time 30m

Number Of Ingredients 6

Ingredients

175g black olive in oil, stones removed
1large onion , roughly chopped
400g can chopped tomato
4 boneless white fish fillets such as Icelandic cod or hoki, each weighing about 175g/6oz
chopped parsley
lemon wedges

Steps:

Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan. Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir. Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar. Bake, uncovered, for 15 minutes until the fish is cooked. Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.

Nutrition Facts : Calories 223 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 3.05 milligram of sodium

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