White Fish, Tomato and Olive Traybake

This post was created in collaboration with Fragata. This easy summer white fish tomato olive traybake is my new favourite way to cook fillets of white fish (today we’re using Cornish hake) for dinner. All you have to do is toss some cherry tomatoes, fresh thyme (or rosemary if that is what you’ve got in the garden), olive oil and seasonings together int a baking tray, give them a bit of a roast, and then lay some homemade garlic breadcrumb-topped fish on top with some torn olives (to give them extra texture!)

It’s a supper packed with Mediterranean flavours made with just a handful of ingredients (the crumbs are a great way to use up the end of a loaf of bread) which works well with crusty bread, potatoes or pasta. A green salad or some seasonal greens on the side are totally optional – it just depends how hungry you are!

Fragata Stoneless Green Olives

For the olives I’ve gone with Fragagta’s Spanish stoneless green olives as they’re nice and plump, perfect for tearing into smaller pieces. I like that the generous, tall, thin jars don’t take up as much space in my fridge where jar space is always at a premium! I get them on Ocado, but you can also find them in Tescos.

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Baked White Fish with Tomatoes and Olives

• Author: Rachel Phipps
• Prep Time: 10 minutes
• Cook Time: 35
• Total Time: 45 minutes
• Yield: Serves 2
• Category: Dinner
• Method: One Pan
• Cuisine: Mediterranean

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Description

This easy fish, tomato and olive traybake is packed with delicious Mediterranean flavours, perfect to serve as an easy weeknight dinner alongside cruty bread, crispy potatoes or some freshly cooked pasta!

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Ingredients

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• 200g cherry tomatoes
• 2 tbsp extra virgin olive oil, divided, plus extra for drizzling
• 3–4 fresh thyme sprigs
• sea salt
• 1 slice slightly stale bread
• 1 large garlic clove
• 12 Fragata stoneless green olives
• 2 relatively thick fillets sustainable white fish

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Instructions

1. Pre-heat the oven to 160 degrees and toss the cherry tomatoes, thyme sprigs and a good pinch of salt in a medium baking dish with 1 tbsp of the olive oil. Roast for 15 minutes.
2. Meanwhile, to make the breadcrumbs in a small food processor or mini chopper blitz them together with the garlic clove – peeled and roughly chopped – until you have rough breadcrumbs. Add the remaining 1 tbsp of oil and blitz again.
3. Tear the olives over the semi-roasted cherry tomatoes then lay the two fish fillets on top. Season them with salt, then top with the breadcrumbs. Give the tray a final drizzle of olive oil and bake for a final 15-20 minutes until the fish is cooked and flaky.

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Notes

I like the heft of homemade breadcrumbs here, but you could always mix 4 tbsp of panko breadcrumbs with the garlic clove (minced) and the olive oil to make a substitute that doesn’t require a food processor.

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