4 fillets of firm white fish
1 tbsp olive oil
500g cherry tomatoes
50g black olives
25g pine nuts
large handful of fresh basil leaves
1. Preheat the oven to fan 180C/ conventional 200C/gas 6. Take the fish fillets with the skin on, and season with salt and pepper. Heat the olive oil in a large pan and cook the fillets skin side down for 2-3 minutes until just crisp. Transfer to a large roasting tin, skin side down.
Put the tray in the oven and bake for 12-15 minutes, until the fish is tender.