An easy weeknight fish dinner -
2 cups (350g) cherry tomatoes
1 tablespoon shredded lemon zest
4-8 cloves garlic, bruised
1½ tablespoons salted capers, rinsed
⅓ cup (80ml) olive oil
4 x 120g firm white fish fillets
sea salt and cracked black pepper
Preheat the oven to 350°F (180°C).
Place tomatoes, lemon zest, garlic and capers in a baking dish. Drizzle with half of the oil; shake to combine and bake for 20 minutes. You want the tomatoes to shrivel and the garlic to get soft.
Add the fish fillets to the baking dish, drizzle with the remaining oil and cook for another 15–20 minutes or until the fish is cooked.Squeeze on lemon juice and sprinkle with salt and pepper. Serves 4.