Name: Olive Salsa Fish
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 kg White Fish ((I used Hamour Filets)); 250 g Olives ((I used a mix)); 250 g Cherry Tomatoes; 3 tbsp Fresh Thyme; 1 Juiced Lemon; 3 tbsp Olive Oil; 1 clove Garlic; ½ tsp Salt; ¼ tsp Black Pepper; 1 tsp Paprika; 1 tsp Dried Oregano; 1 pinch White Pepper; 3 tbsp Chopped Walnuts ((Optional)); 3 tbsp Raisins ((Optional))

Description

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Olive Salsa Fish

Servings 4

Prep Time 30

Cook Time 15

Total Time 45

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Ingredients

1 kg White Fish (I used Hamour Filets)

Olive Salsa

250 g Olives (I used a mix)
250 g Cherry Tomatoes
3 tbsp Fresh Thyme
1 Juiced Lemon
3 tbsp Olive Oil
1 clove Garlic
½ tsp Salt
¼ tsp Black Pepper
1 tsp Paprika
1 tsp Dried Oregano
1 pinch White Pepper
3 tbsp Chopped Walnuts (Optional)
3 tbsp Raisins (Optional)

Instructions

Preheat oven to 180°C. Pit and chop the olives, chop the cherry tomatoes, and thyme. Place them in a bowl and add lemon juice, minced garlic, olive oil, salt and spices. Mix everything together.
Pat your fish dry and season the filets lightly with salt and pepper. Spoon the olive salsa on top of the filets and bake for about 30 minutes at 180°C or until the centers are no longer pink.
We enjoyed these filets alongside roasted sweet potatoes (which offered a sweet and creamy contrast to the fish) and a side salad. You can add some raisins and walnuts to the salsa and that would taste amazing, but I kept it simple.

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Olive Salsa Fish

Description

Olive Salsa Fish

Ingredients

Olive Salsa

Instructions

Reviews

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