Recipe of the Week Every Saturday we share a recipe worth trying. Baked Snapper with Tomato and OlivesServes 4 · 35 minutes This Mediterranean-inspired fish dish brings the flavours of a seaside holiday to your dinner table. It's light, healthy, and comes together in one baking dish for easy cleanup on a busy weeknight. 4 snapper fillets (about 150g each), skin on, 2 tbsp olive oil, 1 red onion, thinly sliced, 3 cloves garlic, sliced, 400g can diced tomatoes, ½ cup Kalamata olives, pitted, 2 tsp dried oregano, 1 lemon, cut into wedges, Salt and pepper to taste, Fresh parsley, chopped, to serve, Crusty bread or baby potatoes, to serve Method 1. Preheat oven to 200°C. Heat 1 tablespoon oil in a large frying pan over medium heat. Cook onion for 5 minutes until softened, then add garlic and cook for 1 minute more. 2. Add tomatoes, olives and oregano to the pan. Simmer for 5 minutes until sauce thickens slightly. Season with salt and pepper. 3. Pour tomato mixture into a baking dish. Pat fish fillets dry and season both sides. Nestle fish into the sauce, skin-side up. Drizzle with remaining oil and add lemon wedges around the fish. 4. Bake for 15-18 minutes until fish flakes easily with a fork. Scatter with parsley and serve with crusty bread or boiled baby potatoes to soak up the delicious sauce. | 