Roasted fish Italian style

• fillets of firm white fish4
• olive oil↗ tbsp
• cherry tomatoes↗500g g
• black olive↗50g g
• pine nut↗25g g
• large handful of fresh basil leaves↗

Step-by-step instructions

1. 1

   Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.

2. 2

   Cut the cherry tomatoes in half and scatter around the fillets. Cut the olives in half and scatter over the tomatoes, followed by the pine nuts. Season.

3. 3

   Put the tray in the oven and bake for 12-15 minutes, until the fish is tender. Remove from the oven and scatter the tomatoes with a the basil leaves. Spoon onto four warm plates and top each with fish. Drizzle with a little extra virgin olive oil.