Baked fish with olives, tomato and capers

Baked fish with olives, tomato and capers

(21) Rate it

  • 0:10 Prep
  • 0:15 Cook
  • 4 Servings
  • Easy

With many of you looking for fish recipes at this time of year, here’s one Taste members gave five stars!

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Low kilojoule, Nutrition information


  • 1 tablespoon olive oil
  • 4 (about 250g each) firm white fish fillets (such as ling)
  • 60g pitted kalamata olives, coarsely chopped
  • 1 ripe tomato, coarsely chopped
  • 2 tablespoons drained capers
  • Salt & freshly ground black pepper

White bean & baby spinach salad

  • 1 x 400g can cannellini beans, rinsed, drained
  • 1 red onion, halved, thinly sliced
  • 100g baby spinach leaves
  • 1 tablespoon olive oil
  • Salt & freshly ground black pepper


  • Step 1
    Preheat oven to 200°C. Brush the base of a 15 x 24cm (base measurement) ovenproof casserole dish with 1/4 teaspoon of the oil. Place the fish, in a single layer, in the prepared dish. Combine the olives, tomato and capers in a medium bowl. Season with salt and pepper. Spoon olive mixture evenly over fish and drizzle with the remaining oil.
  • Step 2
    Bake in preheated oven for 15 minutes or until fish is just cooked through. Remove from oven.
  • Step 3
    Combine the cannellini beans, onion and spinach in a large bowl. Drizzle with oil and season with salt and pepper. Gently toss to combine. Serve immediately with the baked fish with olives, tomato & capers.


  • 935 kj


  • 7.5g

    Fat Total

  • 1g

    Saturated Fat

  • 1g


  • 37g


  • 1g

    Carbs (total)

All nutrition values are per serve


Leftovers: Use the capers in tartare sauce.

  • Author: Jane Charlton
  • Image credit: Steve Brown
  • Publication: Australian Good Taste



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