Italian roasted fish

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Serves: 4

By lionheart



  • 1 tbsp olive oil (plus some for drizzling)

  • 1oz pine nuts

  • 4 white fish (cod, haddock, hoki, pollock)

  • 1lb cherry tomatoes halved

  • 1 handful basil

  • 1 handful black olives halved


<ol> <li>Preheat over to gas mark 6 (200C or 180C in a fan oven).</li> <li>Season fish.</li> <li>Heat oil in roasting tin on stove and cook fillets skin side down, until crisp (should only take a couple of minutes).</li> <li>Scatter tomatoes, olives and pine nuts around the fish, season, and roast for 12-15 minutes.</li> <li>Add basil leaves and olive oil before serving.</li> </ol>

Additional Information

  • Egg Free

  • Dairy Free

  • Gluten Free

  • Main Course

  • Fish

  • Low fat

  • Kids can help

  • tomato

  • italian

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  • 29/01/08 19:46

    Easy to cook and useful if you want a light supper. A good boost for those who are a bit wary of cooking fish.