Roast garlic snapper with tomatoes
2 clove(s), crushed
Black olives, drained
50 g, (kalamata) pitted, sliced
Fresh flat-leaf parsley
2 tbs, finely chopped
640 g, or other firm white fish, skin and bones removed (4x160g)
400 g, (trussed vine-ripened)
- Preheat oven to 180°C or 160°C fan-forced. Combine garlic, olives, parsley, juice and 1 tablespoon of the oil in a medium bowl. Place snapper in a large baking dish. Pour over the olive mixture and cover with foil.
- Place cherry tomatoes on a baking tray. Drizzle with remaining oil. Season with salt and freshly ground pepper. Bake in oven with fish for 15 minutes or until tomatoes are just tender and fish is just cooked through.
- Arrange spinach, tomatoes and fish on serving plates. Serve drizzled with pan juices.