One-pot fish with black olives & tomatoes


  • 175g black olive in oil, stones removed
  • 1 large onion, roughly chopped
  • 400g can chopped tomato
  • 4 pangasius fillets


 To serve with

  • chopped parsley
  • lemon wedges


 4 persons


  • Preheat the oven to fan 180C/conventional 200C/gas 6. Heat 1 tbsp of the oil from the olives in an ovenproof pan.
  • Tip in the onion and stir well, leave to cook for a minute or two and then give it another good stir.
  • Add the tomatoes and some salt and pepper. Bring to the boil, then add the olives.
  • Put the fish, skin side down, onto the sauce and drizzle over a splash more oil from the olive jar.
  • Bake, uncovered, for 15 minutes until the fish is cooked.
  • Sprinkle with chopped parsley and serve straight from the pan, with lemon wedges for squeezing over.
  • Bon appétit!