Fish with Garlic, Lemon and Tomatoes
When I first started dating Pete, I remember he couldn’t recognise the flavour of garlic in food. We’d be eating something laden with garlic and I’d say “gosh, this is garlicky” and he’d look at my quizzically. With a Greek background, garlic was so prevalent in his diet, that he actually didn’t know what it tasted like! This is such a great way to serve fish any time of year. In summer it’s great with a simple green salad, and in winter with Pete’s Lemon Potatoes and some spinach. The garlic is so sweet once roasted and the capers give the dish a real lift. Use any firm white fish, such as snapper, and increase or reduce the cooking time according to the size of the fillets, but be careful not to overcook them. A favourite at my place.
1 tub cherry tomatoes
finely grated lemon zest from 1 lemon
8 cloves garlic, bruised
1½ tbsp salted capers, rinsed
⅓ cup olive oil
4 x firm white fish fillets, such as snapper
salt and pepper
Preheat oven to 180. Place the tomatoes, lemon zest, garlic and capers in a baking dish. Drizzle with half of the olive oil and bake for 20 minutes.
Add the fish fillets to the baking tray, drizzle with the remaining oil and cook for a further 15-20 minutes or until golden and cooked through.
Drizzle with lemon juice and sprinkle with salt and pepper. Serve with the tomatoes.