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
Preheat the oven to 200°C. Place the fish in a roasting pan, scatter with the tomatoes, olives, capers and thyme sprigs, then drizzle with the olive oil. Season with sea salt and pepper, then bake for 15 minutes. Remove pan from oven, cover with foil and leave to rest for 5 minutes.
Divide the fish, tomatoes and olives among 4 warmed plates. Stir the vinegar into the pan juices and spoon over the fish. Serve with salad leaves.