This is another example of a one pot/dish recipe wth very little washing up at the end. It is important to use a dish that can go in the microwave and the oven as this saves on the washing up. I used marlin for this recipe, however, any firm fleshed fish could be used.
It might sound and look like a lot of work but it is very easy. I used a mixture of red and yellow cherry tomatoes with a large tomato and green olives, use whatever combination you like or have on hand. The topping can be just crumbs or be omitted altogether. If you prefer a more even mixture of the fetta and crumd mix them together in a bowl or with a food processer, although, this is more washing up.
First up turn on the oven, 200 deg C and get it hot.
The potatoes need to go in the oven first. Do not peel them, just wash, then dry, slice each chat in half and place on a tray lined with kitchen parchment. Spray with cooking spray and put in the oven. The parchment keeps the tray clean so it only needs to be rinsed / wiped over.
Place fish on vegetable base, top with crumbs and fetta and place in the oven with the potatoes.
Important - you know have 15 -20 minutes to fill in - perhaps a glass of wine and do the washing up.
Rinse and trim broccolini, place in microwave suitable bowl with a little water. Microwave on high for 2 -3 minutes
Mediterranean Baked Fish with Fetta Crumb Topping
3 -4 tomatoes, diced into small pieces
1 zucchini, diced into small pieces
½ cup pitted olives, cut into slivers
2 -3 cloves garlic , crushed
2 teaspoons chopped fresh oregano or ¼ teaspoon dried
Freshly ground black pepper
1 tablespoon oil
1 fillet of firm fleshed fish per person. Ideally the portions will be approximately 2 cm thick.
1 -2 tablespoons crumbled fetta
1/2 cup coarse breadcrumbs
Preheat oven 200 deg C
Combine all the ingredients for the vegetable base and place in a dish that can go in the microwave.
Cook vegetables on high for 5 minutes, stir and cook for a further 2 minutes.
Place fish portions on top of the vegetable base
Sprinkle a thin layer of breadcrumbs over the fish, top with the crumbled fetta and bake in a hot oven for 15 – 20 minutes depending on the thickness of the fish. Better to be slightly undercooked than overcooked.
Scoop up some of the vegetable base with each portion of fish and place on a plate. Spoon the remaining vegetable base over the top.
Garnish with some chopped parsley and a lemon wedge.