Roast Fish, Italian Style
|White fish fillets||4 , scalded (Skin On)|
|Olive oil||1 Tablespoon|
|Cherry tomatoes||18 Ounce, halved (500 Gram Or 1 Pound 2 Ounces)|
|Black olives||2 Ounce, pitted (50 Grams)|
|Pine nuts||1 Ounce (25 Grams)|
|Basil leaves||1⁄2 Cup (8 tbs) (A Good Handful)|
|Extra virgin olive oil||1 Tablespoon (To Drizzle)|
1. Heat oven to fan 200C / 180C fan / gas 6. Season the fish. Heat the oil in a large frying pan, then cook the fillets, skin-side down, for 2-3 mins until crisp. Transfer to a large roasting tin, also skin side down. Scatter the tomatoes, olives and pine nuts around the fish, then season.
2. Roast for 12-15 mins, until the fish flakes easily. Remove from the oven and scatter the basil over. Spoon onto warm serving plates and top each with fish and a drizzle of extra virgin olive oil to serve.