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Baked Fish With Tomatoes & Olives

Baked Fish With Tomatoes & Olives

Rating
4.5rating out of 5

(312 reviews from our customers)

Prep Time

30 min

Cuisine

Mediterranean

Use within

4-5 days

Fish is wrapped up in a sealed parcel (otherwise known as 'en papillotte') with fresh tomatoes, garlic, olives and a drizzle of olive oil. This method steams the fish whilst creating a moreish tomato sauce to go with it. Served over garlic and herb mash and with buttery asparagus to the side. You'll make crispy capers too, to top it all off!

Prep Time

30 min

Cuisine

Mediterranean

Use within

4-5 days

What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

In Your Box
Ingredients for 2 people (double for 4)
Pitted-black-olives
30g pitted black olives
Capers
15g caper buds
garlic-clove
3 garlic cloves
Cherry-tomatoes
125g cherry tomatoes
Tomato
1 tomato
fresh-parsley
10g fresh parsley
Potatoes
300g potatoes
British Asparagus2
120g asparagus spears
Pangasius-fillet-(1)
2 basa fillets †
You Will Need
Tin foil, butter, milk, olive oil, pepper, salt, sugar, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 bag pitted black olives (30g)
  • 1 bag of capers (15g)
  • 1 garlic clove
  • 125g cherry tomatoes
  • 1 tomato
  • 10g parsley
  • 300g potatoes
  • 120g asparagus spears
  • 2 x 100g basa fillets<span class="strong">†</span>
Typical Values per 100g per serving
Energy 260 kJ
62 kcal
1208 kJ
286 kcal
Fat
of which saturates
1.1 g
0.3 g
5 g
1.6 g
Carbohydrate
of which sugars
8.1 g
1.5 g
37.5 g
6.9 g
Fibre 1.1 g 5 g
Protein 5.3 g 24.5 g
Salt 0.22 g 1.03 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 bag pitted black olives (30g)
pitted black olives, water, salt, ferrous gluconate
1 bag of capers (15g)
capers, brine (water, salt), spirit vinegar
1 garlic clove
garlic
125g cherry tomatoes
cherry tomatoes
1 tomato
tomato
10g parsley
flat parley (100%)
300g potatoes
potato
120g asparagus spears
Asparagus
2 x 100g basa fillets
basa fillet (fish) 100%
Allergens
  • Allergens highlighted by † (fish)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Baked Fish With Tomatoes & Olives

Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9 and boil a kettle

Peel the potato[es] and cut them into large bite-sized pieces

Peel the garlic and finely slice 2 [4] cloves (save the rest for later!) 

Add the potatoes and sliced garlic to a pot of boiled water with a pinch of salt, bring to the boil over a high heat and cook for 10-15 min or until fork-tender

2 Baked Fish With Tomatoes & Olives

Meanwhile, chop the tomato[es] and cherry tomatoes into small rough pieces

Chop the black olives roughly

Chop (or grate) the remaining garlic

Combine the chopped tomatoes, olives and garlic in a bowl with 2 tbsp [4 tbsp] olive oil -this is your tomato tapenade

 

3 Baked Fish With Tomatoes & Olives

Pat the basa fillets dry with kitchen paper

Cut 4 [8] pieces of baking paper or tin foil approx. the size of A3 sheets of paper 

Lay each basa fillet in the middle of 2 pieces (doubling it up prevents any leakages!) and place on a baking tray 

Drizzle the fish with olive oil and season generously with salt and pepper

4 Baked Fish With Tomatoes & Olives

Top the fish evenly with the tomato tapenade and season with a pinch of saltpepper and sugar

Scrunch the edges of the baking paper together around the fish to form a sealed parcel

Put the baking tray in the oven for 15 min or until the fish is cooked through

Tip: your fish is cooked when it turns opaque and flakes easily

 

5 Baked Fish With Tomatoes & Olives

Meanwhile, heat a large wide-based pan (preferably non-stick) with 2 tbsp [4 tbsp] vegetable oil over a medium-high heat

Pat the capers dry with kitchen paper 

Once hot, carefully add the capers and cook for 1-2 min until they have puffed up a little, then transfer them to kitchen paper with a slotted spoon and set aside - these are your crispy capers

Reserve the pan

6 Baked Fish With Tomatoes & Olives

Trim the asparagus spears, discarding the woody ends

Carefully remove the hot oil from the reserved pan and wipe it clean

Return the pan to a medium heat with a knob of butter and once melted, add the asparagus with a pinch of salt and a small splash of water

Cook, covered, for 3 min or until softened

Meanwhile, chop the parsley finely, including the stalks 

7 Baked Fish With Tomatoes & Olives

Return the cooked potatoes to a low heat with a large knob of butter and a splash of milk and mash until smooth

Remove the pot from the heat, add most of the chopped parsley (save some for garnish!) and mix to combine - this is your garlic and herb mash

8

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Serve the fish over the garlic and herb mash with the asparagus to the side 

Garnish with the crispy capers and remaining chopped parsley 

Enjoy! 

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