Olive-stuffed fish fillets

03 September 2015 - 02:07

By Sunday Times Food Weekly

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.

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