Psari Plaki: baked fish with tomatoes and olives

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C/180°C fan/gas mark 6. Peel and finely sice the onions and garlic. Place a large ovenproof frying pan or shallow flameproof casserole on a medium-low heat and add the olive oil, onions and garlic. Season well and sauté for 10 minutes so they start to soften.

Step 2

Stir in one and a half teaspoons of dried oregano and all the Aleppo pepper, followed by the tinned tomatoes and 100ml of water. Break the tomatoes up with a spoon and bring everything to the boil. Reduce the heat and simmer for 15 minutes, until thickened. Finely chop the flat-leaf parsley and then stir in most of it, along with all the capers. Roughly chop and add the black olives.

Step 3

If your fish is in one piece, cut into four equal portions. Pat the fish dy and place in a non-reactive bowl or dish. Season it well and sprinkle with the cumin and remaining ½ teaspoon of oregano. Squeeze over the juice of half a lemon and toss it all together. Nestle the fish in the tomato sauce. Place the pan in the oven and bake for about 20-25 minutes. How long this takes will depend on the thickness of your fish. To test it is cor. check that the fish flakes easily when you insert the tip of a knife into the middle of a fillet. Finish by squeezing over the remaining lemon half and sprinkling with the remaining chopped parsley.