This is the recipe Liz had to admit to Jamie Oliver that she’d been making for years (but had changed 😉). It’s pretty loose, as it’s become such a family favourite that things are no longer measured, rather just handfuls of things made to taste. Serves 2.

INGREDIENTS

Half a punnet of cherry tomatoes, halved
1 small clove of garlic, finely crushed*
A handful of black or green olives
A small pinch of dried chilli flakes
2 tbsp good olive oil
Two fish fillets of your choice**
A small glug of white wine
Salt and pepper
A small handful of chopped parsley leaves
A small knob of butter 

METHOD

In a small bowl add the cherry tomatoes, garlic, olives, chilli flakes, salt and pepper to the olive oil. Leave to marinate at room temp for 30mins or so if you can – if not, just move on (this is a very forgiving recipe).
 
Lay your fish fillets in a single layer in an oiled, (preferably) metal, roaster that just accommodates the fish. I like my Scanpan roaster for this as it makes it easier to reduce the sauce later but you can also use a ceramic or glass baker. Top with the tomato/olive mixture and a glug (maybe a scant ¼ cup) of white wine.
 
Place in your oven (preheated to 200C) for about 10 mins or until almost cooked (this will depend on the thickness of your fillets). Remove your fish, tomatoes etc to a heated platter. Quickly place your roaster over a med-high heat, add the butter to the pan juices and whisk constantly to reduce your sauce a little. (If you’ve used a ceramic baker, simply tip the juices into a small saucepan, add the butter and continue with the recipe). Tip your sauce over the fish, top with the reduced sauce and then a little parsley. I usually serve this with green beans and little boiled potatoes.
 
*Go easy with the garlic. It can easily overwhelm delicate fish fillets
**Your choice of fish: Snapper, Terakihi, Gurnard and Salmon are all good.