White Fish with Olives in the Oven

"We promised it`ll be tasty and healthy, right? See, we`ve kept our word."
Preparation120 min.
Cooking50 min.
Тotal170 min.
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  • fish fillet - 2 lb (1 kg), white
  • tomatoes - 2 lb (1 kg), fresh
  • black olives - 7 oz (200 g) pitted
  • capers - optional
  • garlic - 3 - 4 cloves
  • oil - for frying
  • spices - all - purpose, for fish
  • black pepper
  • lemon juice
  • basil
  • oregano
  • salt


Cut the fillets are into portions and salt to taste, flavour them with black pepper, pour on a little lemon juice and put them in the refrigerator for 1-2 hours. The olives are sliced into circles, the tomatoes are peeled and mashed (or grated) and the garlic is finely chopped.

Heat a little bit of oil to fry the fish pieces for 1-2 minutes on both sides, remove and arrange them in an oven dish. In the same oil, fry the garlic and olives for about 5 minutes, add the tomatoes and boil until the sauce thickens a bit, but not completely.

Add oregano, all-purpose spice for fish and basil, remove from the heat and pour it over the fish. Bake in a preheated moderate oven.


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