Pescado blanco al horno con tomates y aceitunas

Ingredientes

• 200 g cherry tomatoes
• 2 tbsp extra virgin olive oil, divided, plus extra for drizzling
• 3-4 fresh thyme sprigs
• sea salt
• 1 slice slightly stale bread
• 1 large garlic clove
• 12 Fragata stoneless green olives
• 2 relatively thick fillets sustainable white fish

Preparación

1. 1

   Pre-heat the oven to 160 degrees and toss the cherry tomatoes, thyme sprigs and a good pinch of salt in a medium baking dish with 1 tbsp of the olive oil. Roast for 15 minutes.

2. 2

   Meanwhile, to make the breadcrumbs in a small food processor or mini chopper blitz them together with the garlic clove – peeled and roughly chopped – until you have rough breadcrumbs. Add the remaining 1 tbsp of oil and blitz again.

3. 3

   Tear the olives over the semi-roasted cherry tomatoes then lay the two fish fillets on top. Season them with salt, then top with the breadcrumbs. Give the tray a final drizzle of olive oil and bake for a final 15-20 minutes until the fish is cooked and flaky.