Fish & Blistering Tomatoes Tray Bake

Recipe courtesy of The Fastest Diet by Professor Krista Varady, Victoria Black, Gen Davidson, Macmillan Publishers, RRP $44.99

Seasonal tomatoes are so sensational they are bursting out of their skins in this rich, flavoursome fish dish! It comes together super easily and you’ll be loving the delicious Mediterranean vibe of olives, capsicum, red onion, garlic and basil. Just close your eyes and dream of the Aegean … happy sigh.

SERVES 4 | PREP 5 minutes | COOK 35 minutes | CALS PER SERVE 391 | DAIRY FREE

Ingredients

• 600 g cherry tomatoes
• 2 red capsciums, deseeded and chopped into 3 cm chunks
• 2 red onions, sliced 1 cm thick
• 10 kalamata olives, pitted and roughly chopped
• 4 garlic cloves, left in their skins
• 1 cup loosely packed basil leaves
• 1ó tablespoons extra-virgin
• olive oil
• 600 g white fish fillets (such as, snapper, barramundi, flathead), cut into even 10 cm pieces
• 4 slices (50 g each) sourdough bread, toasted
• Pinch of sea salt flakes

Method

Preheat the oven to 180°C.

Place the cherry tomatoes, capsicum, red onion, olives, garlic and basil across two large baking trays. Drizzle with the olive oil and toss to coat well. Bake in the oven for 25 minutes until the veggies are tender.

Remove from the oven, pick out the garlic and squeeze the flesh out of the skins back onto the baking tray. Using a fork, lightly crush the vegetables and mix them with the garlic, then place the fish fillets on top. Return to the oven for 10–12 minutes, until the fish is just cooked through.

Divide the fish, vegetables and toasted sourdough between four plates. Season with the salt and a pinch of freshly ground black pepper and serve.