Rosemary & Garlic Baked White Fish

A rosemary & garlic take on baked white fish, with measured ingredients and an easy-to-follow method.

Ingredients

• 4 white fish fillets, 150 g each, thawed
• 300 g cherry tomatoes
• 1 red onion, sliced
• 2 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp chopped rosemary
• 3 garlic cloves, minced
• 1 tbsp lemon juice

Method

1. Heat oven to 200 C / 400 F (180 C fan). Toss tomatoes and onion with 1 tbsp oil in a baking dish and roast 8 minutes.
2. Mix the rosemary, garlic and lemon juice.
3. Pat fish dry and check for bones. Place over vegetables and brush with remaining oil and seasoning mixture; add salt and pepper.
4. Bake 12-18 minutes, depending on thickness, until fish reaches 63 C / 145 F in its thickest part and flakes easily.
5. Spoon over juices and add reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.