Ingredients4 thick white fish fillets (cod, haddock, hoki, pollock)
1 tbsp olive oil plus some for drizzling
1lb cherry tomatoes halved
black olives halved
1 oz pine nuts
handful of basil leaves
MethodPreheat over to Gas mark 6 (200 or 180 fan oven)
Heat oil in roasting tin on stove and cook fillets (skin side down) until crisp (should only take a couple of minutes).
Scatter tomatoes, olives, pine nuts around the fish (and whatever else takes your fancy), season and roast for 12-15 minutes.
Add basil leaves and olive oil before serving.