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Baked fish fillets.

Baked fish with olives.

Baked fish fillets.

Servings: 4 pcs. Time: 1 hour and 10 minutes.


• 4 pieces of cod fillet or tilapia
• 1 can of black olives without pits
• 800 g of canned tomatoes
• 3 cloves garlic
• 1 bunch of basil
• 1 chili
• 1 tablespoon of capers
• olive oil
• ground black pepper
• salt


Garlic cut into thin plates. From the basil, cut off the leaves, and chop the stems.

Preheat a little olive oil in a frying pan and fry garlic and ground basil stems over medium heat.

Make a cut on the chili pepper and put it whole on a frying pan. Fry, stirring, until softened garlic. But do not let it get dark.

Put the tomatoes in the pan, salt, pepper. Simmer for about 30 minutes over a low heat. Then remove the chili. Slice the tomatoes with a spoon.

Put the tomato mixture out of a frying pan in a baking dish. Season the fish with salt and pepper and spread over the sauce.

Slightly crush the olives with a spoon. Lay the fish on top with capers and basil leaves. Putting aside some basil for filing.
Bake in the oven at 220 ° C until the fish is ready — about 15 minutes.

Sprinkle the remaining fish with the remaining basil leaves and serve.


In the prepared tomato sauce you can add a little red wine vinegar — this will make the taste more interesting.

Good accompaniment for fish with olives — a young potato and a salad of greens.

Caper, like olives, is a classic of Mediterranean cuisine. Therefore, these two products are often found with each other in recipes.
Sprinkle capers with olives and the fact that these unsweetened flower buds also do not eat raw. They are marinated in vinegar with salt. The taste of capers is quite powerful, so it’s important not to overdo it with their quantity.


Baked fish fillets.

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