Fish with Roasted Cherry Tomatoes and Capers

Recipe adapted from Donna Hay

  • Serves 4 People


  • 10-14 cherry tomatoes on the vine
  • 1 tbsp lemon zest
  • 8 cloves garlic, bruised
  • 1 ½ tbsp salted capers, rinsed
  • 4 tbsp olive oil
  • 4 fillets of white fish (cod, haddock, tilapia, halibut)
  • Lemon juice, freshly squeezed
  • Salt and pepper, freshly grated
  • ¼ cup, chopped flat leaf parsley


  1. Preheat oven to 400°
  2. Put tomatoes, lemon zest, garlic and capers in an oven proof dish
  3. Season fish well with freshly grated salt and pepper
  4. Add ½ the olive oil and mix well
  5. Bake for 20 minutes, cherry tomatoes should shrivel and be soft
  6. Shuffle the yumminess; add seasoned fish and drizzle with remaining oil
  7. Cook another 8-12 minutes depending on the size of the fish but until golden and just cooked through
  8. Drizzle with lemon juice, tope with fresh parsley and serve


Serve with a green salad and boiled new potatoes.

To make the dish hearty, add drained and rinsed white kidney beans.