Oven-Baked Herb Snapper

Cooking fish is no longer a daunting task when all you have to do is throw all the ingredients in a baking dish, and pop it into the oven. With health-giving and tasty additions of kalamata olives, cherry tomatoes, capsicum, pine nuts and more, here's how to achieve a fuss-free and foolproof meal with any white fish fillet of your choice.

Yield: Serves 4
Prep Time: 10 mins
Cook Time: 25 mins
Difficulty Level: 2/5

Ingredients

• 1 red onion (170 g)
• 1 red capsicum (bell pepper) (350 g)
• 1 lemon (140 g)
• 250 g cherry tomatoes
• ⅓ cup (50 g) seeded kalamata olives
• ½ cup (125 ml) dry white wine
• ¼ cup (60 ml) olive oil
• ¾ cup loosely packed fresh oregano leaves
• ½ cup loosely packed fresh mint leaves
• 4 x 200 g skinless snapper fillets
• ¼ cup (40 g) pine nuts

Steps

Preheat oven to 220 C.

Peel and coarsely chop onion. Quarter capsicum; discard seeds and membranes. Chop capsicum coarsely. Thinly peel rind from lemon; remove any white pith. Juice lemon.

03. Combine onion, capsicum, rind, juice, tomatoes, olives, wine, oil and half the herbs in large shallow baking dish; season. Top with fish. Cook, covered, 15 mins.

04. Add nuts to dish; cook, uncovered, about 10 mins or until fish is cooked. Sprinkle with remaining herbs.

Photo: bauersyndication.com.au