Fish in Olive Sauce
Nutrition per serving
| Calories | 383 kcal |
| Protein | 25.9 g |
| Carbs | 38.2 g |
| Fats | 16.6 g |
| Saturated Fat | 2.4 g |
| Monounsaturated Fat | 11.1 g |
| Polyunsaturated Fat | 2.1 g |
| Sugars | 18.5 g |
| Fiber | 11.7 g |
| Sodium | 662 mg |
Ingredients
| Onion | |
| Tomatoes, Red, Ripe | |
| Olive Oil | |
| Capers (canned) | |
| Parsley | |
| Cilantro (Coriander) leaves | |
| Vinegar, White Wine | |
| Haddock | |
| Green Beans (snap beans) | |
| Green Olives | |
| Green Bell Pepper (capsicum) |
Preparation
1. Preheat oven to 160 C (320 F). 1 Chop onion, pepper and tomato.
2. Finely chop parsley and cilantro. 3 Slice the green olives.
Cooking
1. Heat the olive oil over medium heat in an oven-proof skillet. Add the add onions, green peppers and cook for 2 minutes.
2. Add olives, capers, parsley, cilantro, wine vinegar and cook for a further 2-3 minutes.
3. Add the fish and transfer skillet to the oven to bake for 15 minutes until fish is cooked and flaky.
4. Meanwhile, steam the green beans in a small amount of water (1/2-inch of water) for 3-5 minutes until tender but crisp.
5. Serve the fish with the vegetables on the side.