Olive-stuffed fish fillets Ingredients4 firm white fish fillets (such as angelfish or dorado)Salt and pepper60ml ( cup) calamata olives, pitted and chopped4 sun-dried tomato halves, chopped60ml ( cup) olive oilZest and juice of 1 lemonMethod:Preheat the oven to 180°C. Lay out the fish fillets and season generously.Top with chopped olives and tomatoes.Drizzle over half the olive oil and sprinkle with the lemon zest.Roll each fish fillet up, starting at the tail end. Secure with 1 or 2 toothpicks.Place the fish in a baking dish, drizzle over the remaining olive oil and bake for 20 minutes or until cooked through, depending on the thickness of the fish.Drizzle with lemon juice and serve on a bed of wilted spinach.Serves 4..