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baked flathead provencale

Baked flathead provencale


baked flathead provencale

Taste sensation! This really is the most delicious dinner I have ever eaten, and so quick to cook! How amazing are olives?!? The flavours go so beautifully with these summer vegetables, which is good, because they do contain helpful probiotics, as well as being utterly delicious.

Baked flathead provencale

Serves two

Preparation time: 10 mins

Cooking time: 20 mins


1 red capsicum, seeded and cut into wedges

1 yellow capsicum seeded and cut into wedges

1 zucchini cut into large slices

1 red onion sliced

300 g of flathead fillets or other kind of filleted fish

100 g of cherry tomatoes or 1 – 2 ripe tomatoes

30 g pitted black olives

zest and juice of 1/2 lemon

1 tbsp of fresh oregano or thyme (I used dried, it was fine 🙂

salt and pepper

olive oil


Preheat oven to 200 degrees C,

-put capsicum, onion and zucchini in a shallow baking dish.

-Drizzle with olive oil and season with salt and pepper and roast for 10 minutes.

Place flathead fillets on top of the vegetables, drizzle with a (little) more oil, and season with salt and pepper.

-Scatter tomatoes, olives and lemon zest around the fish.

-Squeeze the lemon juice over the fish, and scatter with the herbs and bake for 8 – 10 minutes (or until the fish is a dense white colour).

Serve immediately.


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