Put this dish on your to-do list, It is rich in flavour & so delicious,
Enjoy!
Serves
1
Prep time
15 Minutes
Cooking time
20 Minutes
Ingredients
-
- 10 cherry tomatoes, halved
- ½ red onion, sliced
- 2 cloves garlic, grated
- ¼ cup croutons
- 120-150g white fish fillets, cut into bite-size pieces
- 6 pitted Kalamata olives, roughly chopped
- 35g feta, broken into chunks
- 1 tablespoon pine nuts
Garnish
- sprigs of Dill
- extra pine nuts
Mediterranean Vinaigrette
- 2 tablespoons olive oil
- ½ tablespoon finely chopped fresh oregano
- 1½ tablespoons chopped fresh parsley
- ½ tablespoon fresh dill
- 1 teaspoon red wine vinegar
- 1 teaspoon lemon zest
- pinch brown sugar
- pinch chilli flakes
- salt and pepper to taste
Method
Preheat oven 180º
- Combine the vinaigrette ingredients in a small jug, stir well
- Place tomatoes, onions and garlic onto a roasting tray, Pour over the vinaigrette mixture and gently toss to combine. Bake in preheated oven for 15 minutes
- Meanwhile, line the base of a small casserole dish with the fish pieces
- Scatter the olives, crumbled feta and croutons evenly over the fish
- Gently pour the roasted tomato and onion mixture over the top of the fish, Bake for 5 minutes
- Garnish with a sprinkle of extra pine nuts and sprigs of Dill
- Serve and Enjoy!
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