Baked Fish with Herbs and Green Olives

Baked Fish with Herbs and Green Olives

Dish Ingredients (Serves 2-3)

· Fish: 500-600 grams of white fish fillets (such as Tilapia or Sea Bass) or one whole cleaned fish.

· Herbs and Spices:

  · 3 cloves of garlic, crushed.

  · ¼ cup fresh parsley, chopped.

  · 2 tablespoons fresh thyme, chopped.

  · 1 tablespoon fresh rosemary, chopped.

  · ½ teaspoon salt (add more if the fish is large).

  · ½ teaspoon black pepper.

  · Dried red pepper flakes (optional).

· Other Ingredients:

  · 1 lemon (its juice + thin slices).

  · ¼ cup soaked green olives, halved.

  · 3 tablespoons extra virgin olive oil.

  · 1 onion, thinly sliced (optional, for added sweetness).

Preparation Method:

1. Preparing the Oven: Preheat the oven to 200°C (400°F).

2. Fish Marinade: In a small bowl, mix the olive oil, the juice of half the lemon, the crushed garlic, all the chopped herbs, salt, and pepper. This is the aromatic marinade mixture.

3. Arranging the Tray: In a suitably sized oven tray, spread out the onion slices (if using). Place the fish pieces in the middle of the tray. If using a whole fish, make a few slits on both sides.

4. Marinating the Fish: Rub the marinade mixture evenly over all parts of the fish, ensuring to get it into the cuts if you're using a whole fish.

5. Final Garnish: Arrange the remaining lemon slices on and around the fish. Scatter the green olive halves all over the tray.

6. Baking: Place the tray into the preheated oven and bake for 15-20 minutes, or until the fish is fully cooked, turns an opaque white color, and flakes easily with a fork. (Baking time depends on the thickness of the fish pieces).

7. Serving: Remove the fish from the oven and let it rest for two minutes. Serve it immediately while hot, adding a little fresh olive oil on top for a final gloss.

Serving Suggestions:

· Serve the dish with saffron white rice or basmati rice to absorb the delicious sauce.

· It can be served with baked potatoes or grilled mixed vegetables (like bell peppers, zucchini, and eggplant).

· Don't forget a fresh green salad with lemon dressing to complete the meal.