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Baked fish with tomatoes and aubergines

Clodagh McKenna from Market Kitchen
Everything cooks together in Clodagh McKenna’s quick and easy Mediterranean-style one-pan supper

Baked fish with tomatoes and aubergines

Method

1. Pre-heat the oven at 180°C/gas 6. Cut the fish into chunks. Pour a good drizzle of olive oil into a large roasting tin.

2. Add the tomatoes, fish, aubergine, the whole garlic clove, oregano, lemon juice and the black olives. Season with salt and pepper then carefully toss together to make sure that the oil, oregano, seasoning and tomatoes are coating the fish.

3. Bake for 15-20 minutes until everything is cooked. Serve with rice or a big green salad.

Cook’s note: Sprinkle pine nuts over the top before baking for a delicious nutty crunch.

Comments add a comment

Rosie82 | Posted 02-May-08

Sorry to say but this recipe did not work. My husband was not a happy bunny! When I read it through I did not think the cooking time was long enough for the vegetables. I used fresh tomatoes but the aubergines were seriously undercooked. I will try again though, cooking the vegetables perhaps in a tagine, perhaps adding a little passata as well and a few more whole garlic cloves and just adding the fish for the last 15 minutes. What do you think?

Serves: 4

Prep: 15 min
Cook: 20 min

Ingredients
900g pollock fillet, or other firm white fish, skin removed
Olive oil
200g tinned tomatoes, or 4 very ripe tomatoes, finely chopped
1 large aubergine, cut into small cubes
1 garlic clove
1 tbsp dried oregano
1 lemon, juice only
large handful black olives
rice, or a green salad, to serve