Amalfi baked fish
- 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
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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.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 3g
Dietary fibre 7g
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