Baked Fish Fillets with Tomatoes

Ingredients

• 350g cherry tomatoes
• 1 tbsp shredded lemon zest
• 8 cloves garlic, crushed
• 1 1/2 tbsp salted capers, rinsed
• 1/3 cup olive oil
• 4 x 120g firm white fish fillets (eg snapper)
• lemon juice
• sea salt and cracked pepper

Method

Preheat oven to 180 degrees C. Place tomatoes, lemon zest, garlic, and capers in a baking dish. Drizzle with half the oil and bake for 20 minutes.

Add fish fillets to baking tray, drizzle with the remain oil and cook for a further 15-20 minutes or until golden and cooked through.

Drizzle with lemon juice and sprinkle with salt and pepper. Serve with tomatoes and a greek salad. Serves 4.

Source

Donna Hay - Modern Classics 1