Baked white fish with bread, cherry tomatoes, olives and capers

Crespelle with Spinach and ricotta Pizzette


  • 4 white fish fillets (like ling, or hapuka) roughly same size (approx 150-180g each)
  • 3 slices of stale sourdough cut into chunks
  • 1 400g tin Mutti Cherry Tomatoes 
  • 3-4 anchovy fillets
  • Thyme leaves
  • 125ml dry white wine
  • 100ml of Monini Delicato Extra-Virgin Olive Oil
  • 1/2 cup of black olives, pitted
  • 3-4 tbsp of capers
  • Salt for seasoning

How to prepare

  1. Pre-heat your oven to 180 C conventional or 160 fan forced. 
  2. Oil an oven safe dish, then add the Mutti Cherry Tomatoes and their juices, olives, capers, white wine, 50ml of the oil and anchovies. Add thyme leaves, bread chunks and season with salt. Drizzle some of the liquid onto the bread - as it bakes, it will soak up all the beautiful flavors. 
  3. Bake for 25 minutes then place the fish on top, skin side down, drizzle with the remaining oil and baste with the cooking juices. Season with salt and continue baking for 15-18 minutes or until the fish is just cooked through. The cooking time will be dependent on the size of your fillets, so keep an eye on it. 
  4. Take the tray out of the oven, scatter more thyme leaves on top, drizzle a little extra-virgin olive oil and serve.