Baked Ling with Tomatoes, Thyme and Olives

Baked Ling with  Tomatoes, Thyme and Olives
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4 Ling Portions 

8 potatoes

 250g cherry tomatoes, halved

 50g pitted black olives

 2 tbsp capers in brine, drained

 1 lemon, rind finely grated, juiced

 2 tsp thyme leaves

 2 tbsp olive oil

4 ling fillets

Green salad, to serve
















  1.  Preheat oven to 220°C.
  2.  Place potatoes into a saucepan and cover with cold water.
  3.  Bring to the boil over high heat. Reduce heat to medium. Cook for 10-15 mins, or until tender. Drain. Cover with foil and stand for 10 mins.
  4.   Meanwhile, combine tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan. Season with salt and pepper.
  5.  Place fish into pan in a single layer, spooning some tomato mixture over fish. Drizzle with lemon juice.
  6.  Bake for 15 mins, or until fish is cooked through.
  7.  Arrange fish on serving plates. Spoon over tomato mixture. Serve with potatoes and green salad.