Back in the days when cooking was boiling some pasta and heating a ready made sauce, I came across a recipe for a fish bake while reading a free Somerfield magazine. This was probably the first recipe that I followed that actually tasted good, so good that it’s a meal I often think about but until now have never attempted to remake. The recipe was lost before the fish bake had cooled enough to eat but I know it was made of fish, tomatoes, new potatoes so with this in mind I set about making my own version with the hope that it tasted just as good as I remember.
The first thing I did was to choose a sustainable fish, it’s really important to protect over-fished varieties and you can get helpful tips in choosing alternatives on the Sustainable Fish Cities website. The next thing I needed to do was to add flavour, I chose to use Sumac which is spice used in Middle eastern cooking to give a lemony taste, I just love lemon with fish! Choosing to omit the new potatoes made this recipe a much lighter, ideal for a summer supper.
Baked Lemon Fish, serves 4
4 white fish fillets
Handful of cherry tomatoes
Handful of black olives
Handful of pine nuts
1 lemon, sliced
3 tbsp olive oil
2 tsp sumac – optional, use more lemon if omitting
Handful of parsley
1. Preheat the oven to 200/gas mark 6
2. Lay the fish fillets in a large oven proof dish. Scatter on the tomatoes, lemon, olives and pine nuts
3. Drizzle over the oil and sprinkle over the sumac if using, alternatively use the juice of one lemon
4. Place in the centre of the oven for 20 minutes
5. Remove from the oven and sprinkle with parsley. Serve alone for a light supper or with broccoli for an extra vegetable hit
The best thing about this meal is that it takes 5 minutes to put together leaving you with the cooking time to put your feet up and relax!
I hope you enjoy it!
If you remove the pine nuts, this recipe is suitable for use on Detox Week on the ShoreBeing Weight Loss Program.