4 Cod or haddock fillets (approximately 120-150 g each, of even size and thickness)
4 tbsp black olives, halved
2 tbsp capers (ideally the small nonpareille variety, if not chop finely)
500 g cherry tomatoes, halved
1 lemon, zest only
1 red chilli, deseeded and thinly sliced. Alternatively use ½ tsp Aleppo pepper or pul biber
4 tbsp olive oil
Salt and fresh-ground black pepper
Handful of basil leaves
Handful of chopped parsley
- Preheat the oven to fan 200 C conventional (180 fan).
- Place the fish fillets in a shallow oven-proof dish.
- Sprinkle over the olives, capers, tomatoes, lemon zest and chilli/or dried pepper. Season with salt and ground black pepper, and drizzle over the olive oil.
- Roast, uncovered, for 15 minutes, until the fish is cooked (the cod will start to flake slightly, and will become opaque). Sometimes I give it a blast under a hot grill to caramelise the edges, but take care not to overcook the fish.
- Sprinkle with chopped parsley and basil, and serve with lemon wedges and crusty bread.
- Wrap each fish fillet in a slice of Parma ham.
- Use chopped preserved lemon zest instead of fresh lemon
- Use orange zest instead of lemon zest
- Scatter with toasted pine nuts for crunch