mediterranean baked fish with olive brine & lemon pressed extra virgin olive oil

This recipe could not be simpler, but you'll be amazed at how flavourful it is! A perfect weeknight meal to feed a hungry family, this baked fish gets a huge kick in the flavour department from our Lemon Pressed Extra Virgin Olive Oil.

Author

Cle-ann Stampolidis, Chef & Food Stylist

Prep Time

10 minutes

Cook Time

20 minutes

Servings

4

Category

Seafood

Cuisine

Mediterranean

Ingredients

• 4 tbsp Mount Zero Frantoio Extra Virgin Olive Oil
• 4 medium cloves garlic, peeled and crushed
• 2 tbsp olive brine (from your jar of Mount Zero olives)
• 1⁄2 cup Mount Zero Organic Pitted Kalamata Olives
• 1⁄2 cup Mount Zero Chardonnay Verjus
• 1⁄2 cup tomato passata
• 1 tsp sweet smoked paprika
• 1 tsp Greek oregano
• 1 tsp good quality bush honey
• 4 medium-sized fillets of wild caught snapper
• Mount Zero Pink Lake Salt with Chilli, to taste
• Drizzle of Mount Zero Lemon Pressed Extra Virgin Olive Oil, to finish
• 1⁄2 a medium red onion, thinly sliced
• 1⁄2 a stick of celery, thinly sliced
• Handful of fresh dill
• Handful of fresh parsley
• Juice of 1⁄2 a small lemon
• Mount Zero Pink Lake Salt with Chilli, to taste
• Drizzle of Mount Zero Lemon Pressed Extra Virgin Olive Oil, to finish

Directions

1. Pre-heat conventional oven to 200 degrees Celsius. Have all provisions prepped & ready. Place an oven-proof heavy based pan over a medium heat.
2. Add olive oil and garlic to the pan, heat gently, stir for about a minute - don’t let the garlic brown.
3. Next, add the olives, olive brine, verjus and passata and stir. Then add smoked paprika, Greek oregano, honey and stir again to incorporate. Turn off heat.
4. Arrange snapper fillets in the pan on top of the sauce and season very well with chilli Pink Lake Salt. Place into a pre-heated oven, uncovered and cook for 10-15 minutes, depending on the size of your fish.
5. Meanwhile, add the finely sliced onion and celery into a medium bowl. Pick leaves of dill and parsley off the stem and add them to the bowl. Don’t chop them - treat them like a salad leaf.
6. Add in the lemon juice, Lemon Pressed EVOO and season with chilli salt. Toss gently with your hands to mix.
7. To finish, remove the baked fish from the oven, drizzle over a liberal amount of Lemon Pressed EVOO and top with the salad to garnish. Serve with beautiful crusty bread, Greek lemon potatoes and a simple dressed rocket salad.