Baked fish with olives
There’s something about baked fish that always makes me feel good. They’re easy, quick, light and super delicious. This baked fish recipe from our dad Michele is a real winner. It is packed full of flavour but you still get the beautiful, delicate taste of the fish coming through. Full of healthy omega-3 fatty acids, this Mediterranean classic it is so good for you and is one of my favourites. This recipe can be used with most white fish: cod, halibut, grouper, snapper, sea bass, and haddock can all be used either whole or fillets but dad would always use whole grey mullet – a cheap fish but cooked this way – it really is delicious and any leftover sauce can be used as a dip or with your favourite pasta!
Our land in Puglia is clearly best friends with Mother Nature and in her infinite wisdom, every year, brings us beautiful citrus fruits and Dad’s baked grey mullet with olives and lemons is an easy and satisfying dish that would make her proud!
(approx. 80ml) Terre di San Vito’s extra virgin olive oil
3 garlic cloves sliced
4 sprigs dried oregano
300g baby tomatoes whole or halved
2 whole grey mullet (or approx. 450g of fish per person)
1/4 teaspoon salt and pepper
300g Olives (a variety of your choice or just one type)
Zest of 2 lemons
2-3 lemons - sliced
Preparing the dish:
Preheat your oven to 180
Wash and pat dry the fish and place in an oven dish.
Season it inside and out with the salt and pepper, lemon zest, sliced garlic and dried oregano.
Place the slices of lemon along the inside of the fish and add a few of the tomatoes and olives.
Scatter the remainder of the olives and tomatoes around the fish and give the fish a good coating of the extra virgin olive oil. You need plenty as it will make the delicious sauce when serving (approx. 80ml).
Bake for 20-30 minutes until the fish is cooked and the olives and tomatoes are beginning to brown.
Remove the fillets and put onto a serving dish (include the head as it is full of flavour)
Cover the fish with the olive oil, olives and tomato garnish.
Serve with boiled or roasted potatoes and fresh steamed greens.
Start off the fish at high temperature and then drop the temperature to ensure the fish cooks all the way through and remains moist.
Once the fish is out, drizzle the flavour packed olive oil over the fish and serve!
To prepare the dish in advance, you’ll need to assemble everything and place it in the fridge until ready to bake.
Can use any filleted fish
If you would like it a bit spicier, add fresh chili or peppers.
Use any remaining sauce for pasta.
Serve with a bottle of our fabulous Terre Di San Vito’s Tinto red wine.