Mediterranean fish fillet recipe




This tasty and easy recipe works with any firm white fish fillets such as cod, haddock, sea bass or halibut. I recently made it in Miami using fresh tilapia fillets from Costa Rica, and it turned out super tasty. Here in Nice I might use whiting or pollock fillets, which benefit from extra flavours.

The Mediterranean flavours from tomato, onion, garlic, olives, extra virgin olive oil, and herbs work with even frozen white fish fillets. Just defrost the fillets first and pat dry with kitchen paper before using them.

2 servings

About 400 gram (14.1 oz) firm white fish fillets
1 shallot or ½ onion, minced
1 clove garlic, minced
8 black olives, chopped
2 ripe tomatoes or about 10- 12 cherry tomatoes, chopped
2 tbsp pesto rosso, red pesto (or 2 sundried tomatoes, minced)
1 tsp Provençal herbs
Freshly ground black pepper
4 tbsp breadcrumbs
3 tbsp olive oil
1 tbsp butter
Fresh parsley or basil to decorate
Lemon wedges to serve

Preheat the oven to 200⁰ C / 400⁰ F.

Butter a shallow baking dish which is large enough to hold the fish fillets in one layer. Place the fish in it.

Mince the shallot and garlic. Chop the tomatoes and olives. In a bowl mix the tomatoes, shallot, garlic, olives, pesto rosso, Provençal herbs and some black pepper. Spread this mixture evenly on top of the fish fillets.

Sprinkle the breadcrumbs over the top and drizzle on the olive oil.
Place the dish in the oven and bake for 25- 40 minutes depending on the thickness of the fish fillets. The fish is cooked when it is opaque and flakes easily with a fork.

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