Mediterranean Fish Bake

Serves 4

Time 45 minutes

Ingredients

4 firm white fish fillets – I tend to use rockling or barramundi

2 zucchinis cut in half lengthways then into slices (semi circle pieces)

1 packet cherry tomatoes

1 red onion sliced

½ cup pitted kalamata olives – chopped

¼ cup freshly chopped basil 

1 tbsp dried oregano

1 garlic clove sliced

1 yellow capsicum sliced

1 lemon, juice

4 tbsps extra virgin olive oil 

1 tbsp balsamic vinegar

Salt and pepper to taste

To serve

Quinoa 

Lemon wedges

Method

Preheat the oven to 180 degrees. 

Chop the cherry tomatoes in half and prepare zucchinis and capsicum. 

Place the vegetables; tomatoes, zucchinis, capsicum and garlic and onion, in an oven tray.

Place the fish amongst the vegetables and sprinkle over the olives and dried oregano. Squeeze over the lemon juice. 

In a jar combine the olive oil and balsamic vinegar – shake well and scatter over the dish

Bake for 15-17 minutes until the fish has cooked through. 

Serve the fish and vegetables on a bed of quinoa with fresh basil on top and lemon wedges on the side.