Name: Fish with tomatoes and olives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4-6 servings
Cuisine: Cooking Method
Ingredients: extra-light olive or coconut oil; 1 onion chopped; 4 garlic cloves, crushed; 1 red pepper small, diced; 100 g cherry tomatoes halved; 12 olives green, pitted; a large handful of chopped; fresh parsley chopped; 60 ml fresh chillies 573; lemon zest and juice; 1 lightly smoked snoek or other oily fish, cleaned and butterflied; salt and freshly ground black pepper; to serve to serve; baby potatoes, cooked and smashed with a large glug of olive oil and fresh parsley

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Ingredients (14)

	extra-light olive or coconut oil
1	onion — chopped
4	garlic — cloves, crushed
1	red pepper — small, diced
100 g	cherry tomatoes — halved
12	olives — green, pitted
	a large handful of chopped
	fresh parsley — chopped
60 ml	fresh chillies — 573
	lemon — zest and juice
1	lightly smoked snoek or other oily fish, cleaned and butterflied
	salt and freshly ground black pepper
	to serve — to serve
	baby potatoes, cooked and smashed with a large glug of olive oil and fresh parsley

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Method:

Preheat the oven to 180°C. Grease a baking sheet with non-stick spray.

1. Heat the oil in a pan and stir-fry the onion, garlic and red pepper until soft. Mix in the rest of the ingredients except the fish, and salt and pepper.

2. Put the fish, skin side down, on the prepared baking sheet. Season with salt and pepper. Spoon the olive and tomato mixture on top and grill for 15-20 minutes or until the fish is done and is easy to flake with a fork.

3. To serve: Serve with the potatoes.