Roasted Ling with tomatoes and olives
Roasted Ling with tomatoes and olives
Yield: 6
Prep time: 15 MinCook time: 46 MinTotal time: 1 H & 1 M
Light, fragrant, and beautifully Mediterranean, this roasted ling dish pairs tender, flaky fish with sweet roasted tomatoes, briny olives, and tangy caperberries. A splash of white wine and a drizzle of extra virgin olive oil bring everything together, creating a delicate sauce perfect for soaking up with crusty bread. Finished with fresh parsley and lemon zest, it is a simple, wholesome recipe that feels both comforting and refined.
Ingredients
Instructions
- Preheat the oven to 180°C and line a baking dish with baking paper.
- Place the fish in a prepared dish and season with salt. Cut the larger tomatoes in half and keep the smaller ones whole, scatter olives around the fish. Season with salt.
- Drizzle over wine and oil, then cover the dish with scrunched up baking paper and bake for 30-35 minutes until the fish is almost cooked through, remove the baking paper 20 minutes into cooking.
- Increase the oven to 200°C and cook the tomato mixture for a further 10-15 minutes until starting to collapse.
- Scatter tomato mixture over fish with parsley leaves, caper berries and lemon zest. Serve with toasted bread.
