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Mediterranean tomato fish bake

15 - 20 minutes (15 minutes)
    1 tablespoon olive oil
  • 1/2 brown onion, finely diced
  • 1 medium red capsicum, halved, seeded, finely diced
  • 2 tomatoes, roughly chopped
  • 1/2 eggplant, finely diced
  • 2 x 100-120g firm white fish such as Ling, Blue-Eye or Snapper
  • 100g cherry tomatoes, halved
  • 50g pitted Kalamata olives
  • 1 tablespoon capers, rinsed and drained
  • 4 thyme sprigs
  • 2 cups rocket leaves, to serve
Preheat oven to 180°C.

Heat oil in a medium-sized pan over high heat. Cook onion, red capsicum,
eggplant and tomatoes stirring for 5-10 minutes or until softened and
slightly thickened. Set aside.

Place the fish into a roasting pan. Place the softened vegetables, cherry
tomatoes, olives, capers and thyme sprigs over the fish. Bake for 15
minutes or until fish is cooked through.

Divide the fish and sauce amongst 2 plates. Serve with rocket leaves

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