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Walnut & olive baked fish

Name: Walnut & olive baked fish
Yield: 4
Ingredients: 300g white fish, skinned and boned eg monkfish tarakihi, hoki; to taste flaky sea salt and freshly ground black pepper; 2 Tbsp olive oil, divided; ½ cup walnuts, lightly toasted and chopped; ¼ cup chopped parsley; 4 pitted black kalamata olives, diced; 2 cloves garlic, crushed; 1 small lemon, finely grated rind and juice

for 4 people

Jan Bilton

Food writer and cookbook author.

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300g	white fish, skinned and boned eg monkfish tarakihi, hoki
to taste	flaky sea salt and freshly ground black pepper
2 Tbsp	olive oil, divided
½ cup	walnuts, lightly toasted and chopped
¼ cup	chopped parsley
4	pitted black kalamata olives, diced
2 cloves	garlic, crushed
1 small	lemon, finely grated rind and juice

Preheat the oven to 200°C. Place the fish in a baking dish. Season and drizzle with 1 tablespoon of the oil. Bake for about 8 minutes depending on thickness.
Combine the remaining oil, walnuts, parsley, olives, garlic, lemon rind and juice in a bowl. Sprinkle over the fish and continue cooking for a further few minutes.