Baked fish with olives and capers

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White fish baked with a tangy dressing.

This is a mediterranean dish, Greece, Italy, France, Spain.

Quantities are for four portions.

Ingredients

4 x 125 gm
boneless white fish steaks
Base:
1
small or medium red onion
1
stick celery
3
cloves garlic
30 ml
Zaytoun Palestinian FAIRTRADE olive oil
Dressing:
50 ml
FAIRTRADE white wine
2 desert spoonfulls
capers
10
Zaytoun Palestinian FAIRTRADE pitted black olives
1
FAIRTRADE lime
5 ml
ground paprika
to taste
salt and FAIRTRADE ground black pepper
FAIRTRADE
Sources

Method

Notes

FAIRTRADE black olives are now available (Zaytoun), but they have the stone inside. They have excellent flavour and can be used in this recipe by removing the stone before chopping.

Preparation

Pre-heat the oven to gas mark 6 (200 °C; 400 °F).

Skin the onion and chop fine.

Skin the garlic and chop fine.

Wash and chop fine the celery.

Make a layer of oil, garlic, onion and celery in the bottom of an oven proof dish and lay the fish on top.

Peel and juice the lime, discard only the pith.

Chop the lime peel very small using a double handed herb knife.

Chop the olives farly small.

Mix the chopped olives, capers, lime peel, lime juice and wine in a small mixing bowl and mix in the paprika. Season with salt and pepper.

Spoon the dressing over the fish steaks.

Cooking

Cover the dish with a lid or with foil and bake in the oven for 20 to 25 minutes.

The dish is cooked when the fish is cooked through and flakes easily.

To serve

Serve hot with seasonal vegetables.

Variations

This is an exotic variation on baked fish.