Fish with black olives
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Fresh sea fish, 350 g each | |
| 1 | Red bell pepper | |
| 1 | Onion | |
| 5 | Garlic cloves; or to taste | |
| ½ | cup | Black olives, pitted |
| 1 | Lemon | |
| ½ | cup | Fresh basil, chopped |
| ½ | cup | Olive oil |
| Salt and pepper | ||
Directions
Preheat oven to 200 C.
Cube the pepper and onion. Cut the lemon in half, and coarsely cube half a lemon, including the peel. Cut each garlic clove in four. Put all these in an oven-proof dish, and add olive oil, salt and pepper.
Using a sharp knife, make three cuts on the sides of the fish. Place them on the vegetables, squeeze lemon juice from the remaining half, sprinkle with basil and olive oil, and marinate refrigerated for one hour.
Cover with foil, and bake 15 minutes.
Variations: different ingredients may be used, such as zucchini, tomato, eggplant and funnel. Different herbs may also be used, such as fresh dill, parsley, cilantro and tarragon.
Source: "Yediot Aharonot" newspaper, Food section, June 1994.
Translated by Gabi Shahar, June 1994.
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