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Baked Fish, Tomato and Olives | Bon Appetito |

Baked Fish Tomato and Olives

Baked Fish, Tomato and Olives were discovered at a great restaurant right on the beach in the town of Civitanova Marche, Italy. It is one of the many specialities of the house and, like all Italian Dishes really simple to make. They say that the best cook in every Italian kitchen is the “Forno” (the oven).

L’Oasis has become a real favourite. Sand under your feet, great service and fabulous seafood from a family run kitchen. Who could ask for anything more? The restaurant is always packed with locals which is always a good indication of amazing food.

Baked Fish with Potato, Tomato and Olives

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 10 minutes Cooking Time: 20 Mins


  • 250 g Maris Piper potato peeled and cut into thick slices.
  • Extra virgin Olive oil
  • 1 Red onion sliced
  • 150 g Pomodorini Tomatoes halved
  • 100 g black pitted olives halved
  • 2 tbsp capers drained
  • 1 tbsp dry thyme
  • 200-250 g white fish fillets cod, seabass, hake, turbot
  • 150 ml white wine
  • Salt and Pepper



Preheat the oven to 200c


Cook sliced potatoes in salted boiling water for 5 minutes.


Drain and dress the potato slices with a drizzle of extra virgin olive oil. Set aside.


In a bowl, mix the red onion, tomatoes, olives, capers, and thyme. Drizzle with a little more olive oil and season with salt and pepper


In a well-oiled baking tray, arrange the potato slices and tomato mix. Season the fish with salt and place on top of the vegetables.


Pour the white wine over the fish.


Cook in the oven for 20 minutes.


Serve immediately

You could use our Tomato Anchovie and Olive Sauce as a base to this dish.

Arriving at the restaurant we were recommended a local Pecorino Wine to go with our Baked Fish with Tomato and Olives. After the discovery, we have been drinking it regularly ever since. 

Wine Matching

We served a Christian Patat Pecorino 2016 with our Baked Fish. It’s wonderful. You may not have heard of the Pecorino grape before. The Italians tend to hog it all to themselves! Imagine the pure gluggableness of a Pinot Grigio, with the citrusy zing of a Sauvignon Blanc – it manages to pull off the amazing trick of being flavoursome, yet super-crisp at the same time.

A Bit About the Fish

Finally, here are some tips on buying the best fish:
  • In a whole fish, the eyes should be bright and clear — not cloudy or sunken in. The gills of fresh fish are deep red, not brownish. The skin should be firm, clear, and bright with no trace of slime.

  • Fish that’s fresh from the ocean smells like the ocean — briny, fresh, and mild. If it smells sour or has a strong “fishy” odor, shop elsewhere.

  • If possible, get fresh-cut fillets from whole fish. Only Purchase precut fillets if they’re displayed on a bed of ice, not sealed under plastic, which can trap bacteria and foul odors. Fillets should look moist and lie flat, with no curling at the edges.

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