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This is one of my go-to fish recipes. It is so quick and easy yet tastes just like something you might be served in a nice restaurant.

Serves 4


4 skinless white-fleshed fish fillets (sea-bass or cod), about 225g / 8oz each
Olive oil
1 lemon, preferably organic
2 tablespoons capers
Kalamata olives, pitted – about 20
Salt and freshly ground black pepper


Preheat the oven to 200C / 400F
Pat the fish dry and place in a single layer in a shallow oven proof dish
Brush with some olive oil
Sprinkle with the capers
Chop the olives into small pieces and distribute evenly on the fish
Add salt and pepper
Cut the lemon into thin slices and place a few on each fillet
Bake until the fish is just opaque about 10 to 15 minutes (depends on thickness of the fillet)
Drizzle with some olive oil and serve