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Fish with tomatoes and olives

Fish with tomatoes and olives

Ingredients 14
Servings 4-6
Time 15 min


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


15-20 min

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.


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