Baked fish with roasted spring onions and tomato salad

Tamara West

This Monday night fish is as quick and easy as a flash fry and 10 minutes in the oven.

Ingredients

12	Spring onions, trimmed
1	Olive oil, for brushing
600 g	Fish steaks, 4 x 150g, or use fillets of firm-texture fish (Main)
1 tsp	Turmeric
2 Tbsp	Cider vinegar, approximately, for sprinkling
250 g	Cherry tomatoes, halved
1	Garlic clove, finely chopped
1	Red chilli, deseeded and finely chopped, optional
½ cup	Fresh herbs, roughly chopped, use parsley, coriander and mint
2 Tbsp	Pitted green olives
3 Tbsp	Extra virgin olive oil
1 Tbsp	Red wine, or cider vinegar
4 handfuls	Rocket leaves

Directions

1. Heat the oven to 190C. Place the spring onions in a shallow roasting dish lined with baking paper, brush with olive oil and season with salt and freshly ground black pepper. Place in the oven and roast for 10 minutes.
2. Meanwhile, rub fish steaks with turmeric and quickly pan-fry on both sides until golden. Remove spring onions from the oven, place fish steaks on top, sprinkle with cider vinegar and return to the oven for a further 10 minutes or until fish is just cooked.
3. Place the cherry tomatoes, chilli, garlic, fresh herbs and olives in a large bowl. Pour over the oil and vinegar and toss to combine. Just as you are about to serve, gently toss through the rocket leaves and serve with the baked fish and roasted spring onions.