Have some fish fillets to use up but not sure what to do with them? Give your usual fish dinner a mix up with this recipe, which packs a real punch with a delicious mix of tastes. The tangy flavours of pickled capers and green olives marry well with sweet, sliced cherry tomatoes and add a real flavour boost to plain white fish fillets. Haddock and pollock work best with this recipe and they’re ready on the dinner table in 35 minutes.
- 4 x 175g chunky white fish fillets such as haddock or pollock
- Salt and freshly ground black pepper
- 4tbsp pickled capers, drained
- 50g pitted green olives in brine, drained and sliced
- A handful of cherry tomatoes, drained
- 2 garlic cloves, crushed
- 2tbsp olive oil
- 2tbsp freshly chopped dill
Pre-heat oven to 200°C/400°F/Fan 180°C/Gas Mark 6. Wash and pat dry the fish fillets. Place each fillet on a large square of baking parchment and season lightly.
Pile the capers, olives and tomatoes on top. Mix the garlic into the oil and drizzle over each. Bring up the edges of the paper, and fold over each other to seal. Crease to secure. Place the parcels on a baking tray and bake for about 20 mins until just cooked through.
To serve, drain the fish and transfer the fish and vegetables on to warm serving plates. Sprinkle with chopped dill and serve immediately accompanied with freshly cooked vegetables.
If preferred, serve the fish straight from the paper with some crusty bread to mop up the cooking juices.