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…