Wednesday, 18 March 2009
Baked Bream with Tomatoes and Olives
Bream or Tilapia is a wonderful fresh water fish. The delicate flavour is enhanced by the olive and tomato addition. Don't try and make this with sunflower oil - the olive oil is a must!
6 Bream fillets 1/4 cup extra-virgin olive oil 4 sprigs fresh thyme 3 tomatoes -- peeled, seeded and chopped 1/2 cup coarsely chopped green olives 1/4 teaspoon dried hot red pepper flakes 2 garlic cloves -- minced 1/2 cup finely chopped red onion 1 tablespoon fresh lemon juice Preheat the oven to 400º. Oil lightly a shallow baking dish large enough to hold the fillets in one layer. In a bowl stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, and lemon juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.