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Baked fish with tomatoes, artichokes and olives

Ingredients
800 g frozen kingklip fillets, thawed
3 tomatoes, quartered
410 g artichokes, drained
12 black olives
30 ml butter
30 ml wholegrain mustard

Method:
Preheat oven to 180 ºC. Place fish in a lightly oiled ovenproof dish and add tomatoes, artichokes and olives. Dot fish with butter and mustard and bake for 30 minutes, or until fish is cooked. Serve with steamed spinach.

Recipe From : FAIRLADY February 02, 2000

Recipe from FAIRLADY : February 02, 2000 See what FAIRLADY has in store this month. Subscribe now and save!