Walnut & olive baked fish

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

Directions

1. 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.
2. 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.