Mediterranean fish casserole
Sally Bee's Vow to Wow mediterranean fish casserole uses easy-to-find ingredients, so it couldn’t be simpler to make. Plus, it's low in fat and full of protein. Perfect!
Ingredients
Serves 4
1 tablespoon olive oil – (you can use oil from the jar of peppers for even more flavour!)100g stone-less green or black olivesSmall jar of roasted pimento red peppers1 large onion, roughly chopped2 cloves garlic, crushed1 x 400g can chopped tomatoes4 boneless white fish fillets such as Icelandic cod - about 175g/6oz eachChopped fresh parsley or dill1 lemon cut into 4 wedges
Method
Preheat the oven to 200˚C
Heat the olive oil in the bottom of an ovenproof pan
Tip in the onion and garlic and stir well. Cook until starting to go translucent (about 4-5 minutes).
Next, add the tomatoes and a good sprinkling of black pepper
Bring to the boil, then add the olives and peppers from the jar
Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the peppers jar
Bake, uncovered, for 15 minutes until the fish is cooked
Sprinkle with chopped parsley or dill and serve straight from the pan, with lemon wedges for squeezing over