500g white fish
1/4 Cup Olive oil 1 tablespoon finely chopped red onion
1 cup halved cherry tomatoes
1/4 cup chopped black olives 1 tablespoon capers - chopped
1/2 teaspoon dried oreganum 1 TBSP balsamic vinegar
Freshly ground pepper
Preheat oven to 180°C. Season fish with olive oil and black pepper.
Place on a baking sheet lined with baking paper.
Bake until just done, not over cooked - 15 to 20 minutes, depending on the thickness of the fillet.
While the fish is baking heat 2 tablespoons of olive oil in a pan over medium heat.
Sauté onions until soft then add the tomatoes.
As soon as the tomatoes begin to soften, add olives, capers, oreganum and vinegar.
Remove from heat.
Dress the fish with the tepanade and serve.