Chef Caro

Succulent fish with juicy Mediterranean flavours. A fabulously easy one-tray-wonder that is filled with colourful roasted vegetables, salty olives and juicy tomatoes.

Recipe

2 fillets linefish (I used yellowtail)
3 baby marrows
4 small carrots
1 red onion
3 bell peppers (red, yellow and green)
1 head garlic, sliced lengthways
8 olives
1 punnet baby tomatoes
6 baby potatoes
1 lemon
Thyme
Fresh basil
Olive oil
Seasoning

Preheat the oven to 180°C. Cut vegetables into rustic chunks.
Microwave the potatoes for five minutes until almost cooked.
Place all remaining ingredients (except fish) in a deep baking dish with a generous splash of olive oil.
Season to taste. Place in the oven.
Season and pan-fry the fillets in olive oil until browned.
Take out the vegetables and lay the fish on top, cook for a further 20 minutes until the fish is just done.
Take care not to overcook the fish. (I prefer medium rare, but that is my preference).

Serves 2

This is a great dish for the wonderful summer in winter we’re having here in Cape Town.

My little one’s are just flourishing in this lovely weather and growing like crazy, the RABBIT has 5 teeth now and juuust started crawling and the SOSS is as cheeky as ever! Cute little rotters that they are.