Amalfi baked fish

Fish baked under an Italian-inspired tomato mixture makes for a moist and flavourful fish dish that you will want to make again and again.

Serves: 4

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

500g cherry tomatoes, halved

¼ cup pitted kalamata olives, coarsely chopped

2 teaspoons capers in vinegar, drained, rinsed

2 teaspoons fresh thyme

1 tablespoon olive oil

4 x 150g firm white fish fillets

240g spiral pasta

1 cup frozen peas

4 lemon wedges

8 cups mixed salad with a little vinaigrette

Instructions

Stay Awake

1 Preheat oven to 220ºC. Line a baking tray with baking paper. Combine tomatoes, olives, capers, thyme and olive oil in a bowl. Place fish on a baking tray and spoon tomato mixture over fish. Bake for 15-20 minutes or until fish is cooked and tomatoes soft (cooking time will vary according to thickness of fish).

2 Meanwhile, cook pasta following packet directions, adding peas in last 2 minutes of cooking. Drain.

3 Serve fish with pasta and peas, lemon wedges and salad.

Variations

Make it gluten free: Use gluten-free pasta.

Nutrition Info (per serve)

Calories 531 cal

Kilojoules 2220 kJ

Protein 40 g

Total fat 16 g

Saturated fat 3 g

Carbohydrates 55 g

Sugar 8 g

Dietary fibre 7 g

Sodium 500 mg

Calcium 120 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.