Baked White Fish with Tomatoes and Olives

This easy fish, tomato and olive traybake is packed with delicious Mediterranean flavours, perfect to serve as an easy weeknight dinner alongside cruty bread, crispy potatoes or some freshly cooked pasta!

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Pre-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. 2Meanwhile, 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. 3Tear 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.