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[VIDEO] Mediterranean baked fish w/ tomatoes, olives and basil | Nick Coffer | My Daddy Cooks

VIDEO - Mediterranean baked fish w/ tomatoes, olives and basil

Archie was in an infectious mood in this video, at one point catching uncontrollable giggles for no reason other than his lemon was somewhat slippery and fighting back against being squeezed. It’s so lovely when moments like this get captured on video – sometimes I forget what an amazing document these videos will be in years to come of this period in his life.

With the summer (seemingly, hopefully?!) starting to come upon us, we are starting to eat a lot more fish again as lighter meals are much more attractive in the warmer weather. As I have said before on this blog, baking fish in the oven is the easiest way to cook fish – and it is also, in my opinion, the method least liable to dry your fish out, especially if you bake the fish in an oven dish sealed with aluminium foil as we did here.

This is a lovely way to cook any white fish. Simple, toddler-proof – and extremely tasty when cooked. These easy, “throw-it-all-in” dishes really are hitting the mark for us at the moment, with time so limited as I continue working in a writing bunker to finish the My Daddy Cooks book…

Serves 4

Preparation time 10 minutes
Cooking time 60 minutes

750g new potatoes, cut crossways into 5mm slices
4 x 150-175g thick fillets of firm white fish (we used cod)
20g basil, stalks remove, leaves torn
12-14 cherry tomatoes, halved then sliced
5-6 sun-dried tomatoes (hydrated), sliced
About 15 black pitted olives, sliced
2 cloves garlic, crushed and chopped
Olive oil, salt and freshly ground pepper

Preheat your oven to 200C/ 400F/ Gas Mark 6

  1. Throw the potatoes into a large baking tin, pour over a good glug of olive oil, mix well and put in the oven for 30 minutes.
  2. In a bowl, mix together the basil, the cherry tomatoes, the sun-dried tomatoes, the olives, garlic, salt, pepper and another good glug of olive oil.
  3. Take the potatoes out of the oven, make space in the tin and lay the fillets in.
  4. Cover the fillets with the tomato mixture and just throw any remainder in over the potatoes.
  5. Cover the dish with silver foil (I forgot to do this in the video but rescued the situation 10 minutes later!) and bake for 25-30 minutes, until the fish fillets are cooked through, then serve immediately.

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