Spanish Tomato Fish Bake

Ingredients

• 600g white fish fillets e.g. snapper, gurnard, terakihi, hoki
• 1 Tbsp olive oil
• 1 onion, diced
• 2 tsp Gregg's Crushed Garlic
• 1 capsicum, diced
• 400g can chopped tomatoes
• 1/4 cup diced black olives
• 2 Tbsp Gregg's Smoked Paprika
• 1 Tbsp capers (optional)
• 1/2 cup grated Parmesan cheese
• 1/2 cup dried breadcrumbs

Method

Preheat the oven to 180°C.

Lightly grease a 20cm x 30cm ovenproof dish. Lay the fish fillets in a single layer on the base.

Heat the oil in a saucepan over medium heat. Add the onion, Gregg's Crushed Garlic and capsicum and cook for 2-3 minutes or until the onion is soft. Add the tomatoes, olives, Gregg's Smoked Paprika and capers, if used. Bring to the boil then pour over the fish.

Mix the cheese and breadcrumbs together and sprinkle over the tomato mixture.

Bake in the preheated oven for 20-30 minutes, or until the fish is just cooked.