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50ml olive oil
30g Gewürzhaus Bruschetta Blend
1 red Spanish onion, finely chopped
200g cherry tomatoes, halved
120g Kalamata olives, pitted
4 pieces (500g) of firm white fish like red snapper
3 cloves of garlic, finely minced
Gewürzhaus Black Peppercorn, cracked, to season
Gewürzhaus Fine Himalayan pink salt, to season
100g Greek feta, crumbled
1 bunch of fresh basil, leaves picked
Cous cous, Jasmine rice or crusty sourdough, to serve
Preheat the oven to 180°C (fan forced).
In a medium mixing bowl, combine 30ml of olive oil with the spice blend. Add in the onion, cherry tomatoes and olives and mix to coat with the spice mix.
Place the fish pieces on a baking tray and rub them with the remaining olive oil and minced garlic. Season with black pepper and salt if preferred.
Top with the seasoned vegetable mix and bake for 20 minutes.
When the fish is ready, remove it from the oven and top with crumbled feta and fresh basil.
Serve with cous cous, jasmine rice or crusty bread.
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