Baked fish with tomatoes, artichokes and olives

Recipe from: 2/2/2000 12:00:00 AM
Ingredients 6
Servings 4
Time

Ingredients

  • 800
    g
    frozen kingklip fillets, thawed
  • 3
    tomatoes, quartered
  • 410
    g
    artichokes, drained
  • 12
    black olives
  • 30
    ml
    butter
  • 30
    ml
    wholegrain mustard
 

Method

 
Preheat oven to 180 ºC. Place fish in a lightly oiled ovenproof dish and add tomatoes, artichokes and olives. Dot fish with butter and mustard and bake for 30 minutes, or until fish is cooked. Serve with steamed spinach.
 

Read more on: fish/seafood  |  bake
 

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