Mediterranean Baked Fish

Mediterranean Baked Fish

No Count Recipe

Serves 2

5 spray low-fat cooking spray
1 large onion(s), red, thinly sliced
4 medium tomato(s), quartered
1 teaspoon dried mixed herbs, Italian
2 medium rasher lean back bacon, trimmed of all fat
300 g cod, (5 1/2oz) skinless cod loin or haddock fillets
2 level teaspoon tomato puree
1 teaspoon lemon(s), finely grated rind
6 portion olives, in brine, pitted black or green, sliced
8 large leaf basil, or flat leaf parsley leaves
1 pinch salt
1/8 teaspoon pepper, freshly ground black
1 large leaf basil, fresh or flat leaf parsley leaves, to garnish

Preheat oven to 190°C / 375°F / Gas Mark 5. Mist a baking dish with low-fat cooking spray. Add the onion, tomatoes and mixed herbs.

Lay out the rashers of bacon. Gently stretch them length-wise and place a fish fillet at one end of each rasher. Spread tomato puree over the fish, sprinkle with lemon rind and add the olives and basil or parsley leaves. Roll up the bacon.

Place the bacon-wrapped fish on top of the onion and tomatoes. Season with salt and pepper. Cover with foil and bake for 20-25 minutes. Garnish with basil or parsley leaves and serve with lightly cooked fresh green vegetables.