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10 to 15 minutes, bake for 20 minutes

Pan-roasted fish with smashed tomatoes and green olives

Serves 4

Difficulty Easy

Cooking Time 15 minutes

Preheat the oven to 180°C.

Cut 800g fish fillet into pieces, score the skin and rub with sea salt and olive oil.

Heat a cast-iron pan and sear the fish, skin-side down, for 1 minute. Turn and cook for 1 minute.

Toss in baby rosa tomatoes, pitted green olives, butter, crushed cloves garlic, chopped parsley and a squeeze of lemon juice.

Season, transfer to the oven and roast for 15 minutes.

Cook's note: you can use any type of white fish for this recipe, such as hake or, on special occasions, salmon.

Pan-roasted fish with smashed tomatoes and green olives