Fish of the Day: Mediterranean Fish Fillets

Having spent time this summer by the sea side, I experimented a lot with fish. This is a very easy and quick recipe to make a healthy main course during a busy week. The tomato-based sauce will bring the Italian sun in your plate.

                                  
For 4 people

4 fillet of white fish (150g each)
150g cherry tomato chopped finely
6 anchovies fillets in oil drained and chopped finely
4tbs capers drained and rinsed
8 black olives in brine, chopped
1tbs fresh parsley
Zest of one lemon
1tbs olive oil
25g Parmesan cheese, grated
Salt, pepper

Preheat oven to 180C. Line a baking tray with foil and lay the fish fillets on top. Season with pepper.
Mix together the chopped tomatoes, anchovies, capers, olives,  parsley, the lemon zest and the oil. Top each fillet with the tomato mix and sprinkle over the grated cheese. Bake in the oven for 10minutes, until the fish is just opaque.

To Drink with: Sancerre, Pouilly-Fume

To Eat with:  Mixed greens with your favourite dressing or cooked orzo pasta with olive oil and parsley