Tarakihi with olives and tomatoes
- 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
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.
New potatoes and steamed green beans
Nutrition Info (per serve)
Total fat 5g
–Saturated fat 1g
Dietary fibre 3g
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