Baked fish with olives (Pesce al forno con olive)
4
MEDIUM
PREP TIME
5 MINS
COOK TIME
30 MINS
TOTAL TIME
35 MINS
RECIPE PROVIDED BY
Babbo Michele
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INGREDIENTS
- Terre di San Vito’s extra virgin olive oil (approx. 80ml)
- 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
- Optional 2-3 potatoes, thinly sliced
INTRODUCTION
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.
Our land in Puglia is clearly best friends with Mother Nature and in her infinite wisdom, every year, brings us beautiful citrus fruits and tasty new potatoes and Dad’s baked grey mullet with olives, lemons and potatoes is an easy and satisfying dish that would make her proud!
METHOD
Preparing the fish
- 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 the thinly sliced potatoes and give it all 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,potatoes and tomatoes are beginning to brown.
Serving the fish
- 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, potatoes and tomato garnish.
- Serve with fresh steamed greens.
Buon appetito!
Top tips:
- 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!
- You can 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 chilli or peppers.
Serve with a bottle of our fabulous Terre Di San Vito’s Tinto red wine.
