Baked saithe with tomatoes, olives and bulgur
Saithe fillet baked on a bed of cherry tomatoes, courgette, red onion, olives and capers, under a crisp topping of breadcrumbs, parsley and lemon zest. Serve with bulgur and lemon wedges. Cod or haddock work just as well as saithe.
- 30 minTime
- 12 minHands-on
- 4Portions
- ≈ 44 krper portion
- 420kcal per portion
Ingredients for 4 portions
- 400 gCherry tomato, halved
- 1Courgette, in thin half-moons
- 1Red onion, in thin wedges
- 2 clovesGarlic, sliced
- 5 tbspBlack olives, pitted, Kalamata if you can
- 2 tbspCapers in brine
- 1 ½ tbspOlive oil, for the vegetables
- to tasteSalt
- to tasteBlack pepper
- 500 gSaithe fillet, in 4 pieces
- 3 ½ tbspBreadcrumbs, panko if you can
- 3 ½ tbspParsley, chopped
- 1Lemon
- 2 tspOlive oil, for the topping
On the side
- 2 ½ dlBulgur wheat
Method
- Heat the oven to 225 °C. Put the tomatoes, courgette, red onion, garlic, olives and capers in a large ovenproof dish. Drizzle with the oil, season with salt and pepper and toss.
- Lay the saithe on top of the vegetables and season with salt and pepper. Grate the zest from the lemon and mix it with the breadcrumbs, parsley and oil. Sprinkle the mixture over the fish.
- Bake in the middle of the oven for about 18 minutes, until the fish is white all the way through and the topping is golden.
- Cook the bulgur according to the packet instructions, about 12 minutes.
- Cut the rest of the lemon into wedges and serve the fish and vegetables with the bulgur and lemon wedges.
The cost is estimated from Swedish grocery prices.
