Bejewelled Fish
Serves 2
1 clove of garlic
50ml olive oil
50ml white wine
Juice of 1/2 lemon
1/2 tsp dried oregano
1/4 tsp chilli flakes
Salt
Pepper
100g cherry tomatoes, halved
2 tsp capers
2 fillets of light, white fish e.g. seabass
Preheat your oven to 210C.
Put garlic, olive oil, white wine, lemon, oregano, chilli, salt and pepper into a blender and let it emulsify into a beautiful light sauce.
Salt the fish and then place on to a tray with baking parchment, enough parchment to wrap around the fish. Add the cherry tomatoes, capers and sauce. I usually add about 5 tbsp of sauce per fillet of fish. Roast the fish for 12-15 minutes.
You can also cook the fish on the hob. Heat a pan over a medium heat and add a little olive oil. Add the fish, skin side down and cook for 2 minutes. Add the tomatoes and capers and sauce and cook for a further 2 minutes, basting the fish with the sauce. Flip the fish and allow to cook for a further 3 minutes.
Serve with potatoes or roasted veg. I've done my potatoes by very simply peeling and boiling them until they're really soft and falling apart, lots of olive oil, salt, parsley and lemon. Rough and ready but honestly this is such a quick and easy meal while being so incredibly delicious.
