A simple one-pot meal that’s an easy, light and super flavourful dish perfect for a weeknight or casual weekend entertaining. Serve with warm crusty bread for mopping up all the juices.
Serves: 4
INGREDIENTS
olive oil for drizzling
5 medium vine tomatoes, thickly sliced
700 grams fish fillets
3 tablespoons purchased Mexican spice blend
10 cherry tomatoes, halved
12 large green olives, crushed open and pitted
½ cup sliced jalapeño peppers
2 tablespoons capers
½ cup white wine
sea salt
METHOD
Equipment: Shallow oven-proof baking dish large enough to place the fish in one layer.
Preheat the oven to 180°C fan bake.
'Drizzle the base of the dish with a little olive oil and top with the sliced vine tomatoes.
Sprinkle both sides of the fish with 2 tablespoons of the spice blend and arrange the fish over the tomatoes. Add the cherry tomatoes, olives, jalapeno peppers and the capers then pour the wine around the fish. Drizzle generously with olive oil, season with salt and sprinkle over the remaining spice blend.
Bake for about 15-20 minutes, or until the fish is just cooked. Cooking time will depend on the thickness of the fish.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.