This dish is a celebration of contrasting textures and flavours. Tender, flaky white fish is baked on a bed of sweet, juicy cherry tomatoes and sharp red onion. Just before serving, it's topped with a vibrant, crunchy crust made from Kalamata olives, almonds, and the star of the show: the Dill Pickle seasoning. It's light, elegant, and packed with flavour, all while being naturally gluten-free and sugar-free.
Yields: 2-3 servings
Prep time: 15 minutes
Cook time: 20-25 minutes
Ingredients
For the Fish & Base:
· 1.5 lbs (700g) firm white fish fillets (such as Cod, Haddock, or Halibut)
· 2 tbsp extra virgin olive oil, divided
· 1 pint (2 cups) cherry or grape tomatoes, halved
· 1/2 large red onion, thinly sliced
· 2 cloves garlic, minced
· Juice of 1/2 lemon
· Sea salt and freshly cracked black pepper
For the Dill Pickle & Olive Crust:
· 1/2 cup pitted Kalamata olives, roughly chopped
· 1/4 cup blanched almonds, roughly chopped
· 2 tbsp F N Good Food's Pickle Your Fancy Dill Pickle seasoning
· 2 tbsp fresh parsley, finely chopped
· 1 tbsp extra virgin olive oil
· 1 tsp lemon zest
For Serving:
· Lemon wedges
· Additional fresh dill or parsley
Instructions
Step 1: Prepare the Base
1. Preheat your oven to 400°F (200°C).
2. In a medium-sized baking dish (large enough to hold the fish in a single layer), toss the halved cherry tomatoes, sliced red onion, and minced garlic with 1 tablespoon of the olive oil.
3. Season the tomato mixture with a pinch of sea salt and pepper. Spread it evenly across the bottom of the dish.
Step 2: Prepare the Fish
1. Pat the fish fillets completely dry with paper towels. This ensures a nice texture.
2. Place the fillets on top of the tomato and onion bed. Drizzle the remaining 1 tablespoon of olive oil and the juice of half a lemon over the fish.
3. Season the fillets lightly with a little more sea salt and pepper.
Step 3: Make the Crust & Assemble
1. In a small bowl, combine the chopped Kalamata olives, chopped almonds, Dill Pickle seasoning, fresh parsley, 1 tbsp of olive oil, and lemon zest. Mix until everything is well combined. The mixture should be clumpy and moist.
2. Divide the crust mixture evenly, pressing it gently onto the top of each fish fillet, creating a nice, thick layer.
Step 4: Bake to Perfection
1. Place the baking dish in the preheated oven and bake for 18-25 minutes, depending on the thickness of your fish. The fish is done when it is opaque, flakes easily with a fork, and the tomatoes have burst and released their juices. The crust should be fragrant and lightly toasted.
2. For an extra-crispy top, you can broil for the last 1-2 minutes, but watch it closely to prevent burning.
Step 5: Serve
1. Remove from the oven. Spoon the juicy tomatoes and onions from the bottom of the dish onto serving plates.
2. Carefully place a crusted fish fillet on top of each bed of vegetables.
3. Serve immediately with fresh lemon wedges and a sprinkle of additional fresh herbs.
Enjoy this bright, modern, and incredibly flavourful take on a Mediterranean classic
