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Recipe: Whole fish baked with tomatoes and olives

Posted Aug 23 2011 10:26pm


Whole fish, scaled and gutted. This recipe works well with both delicately flavoured fish like snapper, and stronger flavoured fish like mackerel.

Tomatoes, sliced; about 100g for each 100g of fish

Olives, sliced; about 20g for each 100g of fish

Fennel fronds

Salt and pepper


Lay the fish on foil that you have sprayed with olive oil

Insert the tomato slices, olives and fennel fronds in the cavity of the fish, and outside. You can get creative and add extra flavours if you like – citrus peel, garlic, onions.

Sprinkle a little salt & pepper over to season.

Close up the foil ‘package’ and bake the fish until cooked. A medium sized fish will take about 30 minutes at 180°C; its cooked when the flesh is soft and comes away from the bone easily. 

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