serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 x 170 g striped bass fillets, skin on (or other firm fish like, halibut, mahi mahi, or grouper)
- sea salt
- herbs de Provence (optional)
- 1 tbsp Dijon mustard
- 3 medium heirloom tomatoes, diced
- ⅓ cup mixed pitted olives (nicoise work well), roughly chopped
- 1 tbsp capers
- 1 clove garlic, minced
- 1½ tbsp olive oil
- 1 tbsp white wine vinegar
- mixed chopped herbs (parsley, thyme, or chives), for garnish (optional)
Instructions
Preheat the grill.
Rinse the fish fillets in cold water and pat dry with a paper towel. Place the fish on a baking sheet or oven-proof skillet. Season with salt and the herbs de Provence, if using. Slather the tops of the fillets with the Dijon mustard.
Combine the tomatoes, olives, capers, garlic, vinegar, olive oil and ½ teaspoon salt in a medium mixing bowl. Drizzle the tomato mixture over the fish.
Bake the fish under the grill, rotating the pan halfway through for equal browning, for 10 minutes, or until the fish is cooked through and the tomatoes are slightly caramelised.
Top with the herbs and serve immediately.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
