Baked Fish With Cherry Tomatoes And Olives

Ingredients

• 600 gram firm white fish fillets
• 1 tin tinned cherry tomatoes
• 80 gram pitted kalamata olives
• 1 tablespoon baby capers
• 2 tablespoon olive oil
• 2 teaspoon minced garlic
• 4 slice lemon
• 1 teaspoon salt

Instructions

1. 1Heat the oven to 200°C and pour the tinned cherry tomatoes into a baking dish with the olives, capers, oil, garlic and salt.
2. 2Lay the fish fillets on top and put a lemon slice on each one.
3. 3Bake uncovered for 25 minutes, until the fish flakes when you press it with a fork.
4. 4Best eaten fresh, but leftovers keep 2 days in the fridge and reheat in the microwave for 90 seconds. The raw fish can be frozen in its packet for 3 months and thawed in the fridge overnight before you start.