Mediterranean fish with tomatoes and olives

— high protein ~ ready in < 30 mins ~ anti-inflammatory —

This is a “throw it all in a pan and leave it to cook while you jump in the shower” type dinner that is packed full of colour and flavour!

It’s my go-to on nights I get in late but still want something fresh — I love pairing it with (cooked + cooled) potatoes and some greens

Ingredients

• 2 white fish fillets (I like cod, haddock or seabass)

• 1 teaspoon of paprika

• 1 cup cherry tomatoes

• 2 tbsp of olive oil

• ½ lemon, juiced

• 2 tbsp capers

• ½ cup olives, smashed and pips removed

• 2 tbsp of fresh oregano, leaves picked

• 1 cloves of garlic, minced

• 1 lemon, sliced

• 2 tbsp of fresh dill

Method

Preheat the oven to 180°C

Place the fish in a pan and season with salt, pepper, and paprika on both sides. In a bowl, combine the tomatoes, olive oil, lemon juice, capers, olives, oregano, and garlic - pour this mixture on top of the fish

Bake in the oven for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork

Serve hot, garnished with fresh dill