Roasted Fish In White Wine With Olives Recipe

Ingredients

1 x 250g punnet cherry tomatoes

¾ cup (115g) pitted Kalamatta olives

2 cloves garlic, crushed

2 x 400 g cans cannellini (white) beans, drained and rinsed

4 x 200g white fish fillets, skin on*

sea salt and cracked black pepper

100g unsalted butter, chopped

½ cup (125ml) white wine

rocket (arugla) leaves, to serve

lemon wedges, to serve

Preparation

Preheat oven to 200°C (390ºF). Place the tomatoes, olives, garlic and beans in a baking dish and toss to combine. Top with the fish and sprinkle with salt and pepper. Top with butter and pour over the wine. Roast for 15-20 minutes or until the fish is cooked through. Serve with the rocket.