Baked fish with tomatoes, olives and capers

Baked fish with tomatoes, olives and capers

Ingredients (4 servings) 4 x ±175g hake fillets (or any other firm skinless white fish), skin removed 250g cherry tomatoes, halved 100g pitted black olives 2 tablespoons capers, rinsed, drained 4 thyme sprigs 2 tablespoons olive oil 1-2 tablespoons balsamic vinegar 2 cups mixed salad leaves, to serve Method Preheat the oven to 200°C. Place [Continue Reading]

Cinnamon braised chicken with sweet potato and olives

Cinnamon braised chicken with sweet potato and olives

Ingredients (4 servings) 2 tablespoons olive oil 800g chicken thigh fillets, trimmed, cut into thirds 2 celery stalks, sliced 1 brown onion, chopped 2 garlic cloves, crushed 1 tablespoon ground cinnamon 400g can cherry tomatoes 1 cup chicken stock 400g sweet potato, peeled, cut into 2cm pieces 1/3 cup pitted olives Method Heat oil in [Continue Reading]