Oven baked fish

Name: Oven baked fish
Cook time: 25 min
Yield: 2
Cuisine: Thessaloniki, Greece

with Greek tomato sauce, olive salsa and whipped feta

Ready in around 25 mins

RECIPE FACT:

In Homer’s Odyssey, Polyphemus the Cyclops made sheep’s milk cheese, probably a forerunner of feta, which he ripened on racks in his cave.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. TO COOK THE POTATOES:
Line an oven tray with baking paper. Empty the bag of steamed potatoes onto the tray, drizzle with oil and season with salt and pepper. Cook in the oven for 22-25 mins. Once the potatoes are cooked place the baby spinach into a mixing bowl, add the potatoes, season with salt and pepper and mix gently.
2. TO PREPARE THE OLIVE SALSA AND FISH:
Line a second oven tray with baking paper. Remove the tarakihi fillets from their packaging, rinse under cold water and pat dry with a paper towel. Place the fish onto the tray. Open the roasted capsicum, capers and olives then cut the olives in half and the roasted capsicum into ½ cm strips. Place with the capers onto the fish then drizzle with lemon garlic oil. Season with black pepper and bake in the oven for 9-10 mins or until the fish is cooked.
3. TO PREPARE THE GREEK TOMATO SAUCE:
Saucepan method: Empty the Greek tomato sauce in a saucepan and bring to a simmer for 1-2 mins over a medium-high heat. Microwave method (preferred): Lift the lid of the Greek tomato sauce and heat in microwave for 2 mins until hot.
TO SERVE:
Spoon the Greek tomato sauce onto the bottom of the plates and top with the potatoes and spinach. Using a fish slice gently lift the fish fillets and olive salsa onto the plates. Finish with a dollop of feta whip.