Tunisian Baked Fish with Tomatoes, Olives and Caraway
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 4 sea bass fillets
- 1 onion, finely sliced
- 3 garlic cloves
- 1 tsp caraway seeds
- 400 g chopped tomatoes
- 80 g black olives
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 250 kcal
- Protein
- 25.8 g
- Carbohydrate
- 7.1 g
- of which sugars
- 5.2 g
- Fat
- 12.6 g
- of which saturates
- 2 g
- Fibre
- 2.5 g
- Salt
- 1.03 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the olive oil in an ovenproof pan and cook the onion for 6 minutes until soft, then stir in the garlic and caraway seeds and cook for 1 minute.
- 2
Add the chopped tomatoes and simmer for 10 minutes until slightly thickened.
- 3
Heat the oven to 200C (180C fan, gas 6). Nestle the sea bass fillets into the sauce and scatter over the black olives.
- 4
Bake for 12-15 minutes, until the fish is opaque and flakes easily.
- 5
Scatter with the fresh coriander and serve straight from the pan.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.