Tarakihi with olives and tomatoes

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 4

Time to make: 25 mins

Ingredients

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4 tarakihi fillets
2 cloves garlic, crushed
½ cup pitted black olives
4 medium-sized tomatoes, cut in quarters lengthways
175ml white wine
handful fresh basil, roughly torn

Instructions

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1 Preheat oven to 180°C. Cut 4 pieces of foil, big enough to wrap around fish. Place each fillet on a piece of foil and top with crushed garlic, olives, tomatoes and wine. Seal by twisting foil together so no air escapes. Place parcels on baking tray. Cook for 20 minutes.

2 Remove fish from foil and place on plates with tomato and olive sauce. Sprinkle with fresh basil and serve.

Serving suggestion

New potatoes and steamed green beans

Nutrition Info (per serve)

Calories 220 cal

Kilojoules 920 kJ

Protein 29 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 5 g

Sugar 5 g

Dietary fibre 3 g

Sodium 840 mg

Calcium 80 mg

Iron 1.5 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.