{"id":1665,"date":"2025-08-01T16:23:20","date_gmt":"2025-08-01T16:23:20","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=1665"},"modified":"2025-08-01T15:31:21","modified_gmt":"2025-08-01T15:31:21","slug":"corinne-rachelles-mediterranean-baked-fish","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=1665","title":{"rendered":"Rachelle's Mediterranean Baked Fish"},"content":{"rendered":"
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\"\"<\/figure>\n<\/div>\n\n\n

Mediterranean Baked Fish - Serves 4<\/h2>\n\n\n\n

Unfortunately Rachelle is somewhat under the weather at the moment so at her suggestion we are<\/strong> resurrecting this recipe from 2023<\/strong><\/p>\n\n\n\n

Back in 1981, I lived for a short time in Barcelona, A good friend of mine ran a small
language school in the centre of Barcelona and invited me to spend the summer working
part time in the school and part time exploring Catalu\u00f1a. My role was receptionist, or girl
Friday, one of my tasks was to cook the midday lunch for the teaching team. The school
was near to Las Ramblas, so daily I would walk down to the market and select the freshest
of vegetables and fish for our meal. Lunch was always served at 2:30 PM on the roof
terrace after which everyone went off to their various homes for a siesta. One of the most
popular dishes was this Mediterranean baked fish easy to prepare quick to cook and
delicious on its own or with crusty bread dipped into the juices.

Ingredients<\/strong><\/p>\n\n\n\n

1lb or \u00bd kilo of firm thick whitefish I use Cod, but Haddock, or Halibut works just as well the
fish should be 1.5 inches thick.

Half a pound or 225 kilogrammes of cherry tomatoes halved.

1 cup of pitted olives I tend to use black pitted olives, but you choose your favourite

1 red onion very finely chopped.

5 garlic cloves crushed.

a teaspoon of sea salt

a teaspoon of freshly ground pepper

the juice of half a lemon

1-2 tablespoon of extra virgin olive oil

3 sprigs of fresh thyme

1 teaspoons of dried oregano, or basil.

Half a cup of freshly chopped flatleaf parsley.
<\/p>\n\n\n\n

Method<\/strong><\/p>\n\n\n\n

    \n
  1. Heat your oven to 425 degrees Fahrenheit 220 centigrade Gas mark 7.
    <\/li>\n\n\n\n
  2. Rinse the fish under cold water pat it dry with kitchen towel and season with salt
    and pepper on both sides.
    <\/li>\n\n\n\n
  3. Take your baking dish brush, the bottom & sides with extra virgin olive oil then
    place the fish in it. Squeeze half a lemon all over the top of the fish.
    <\/li>\n\n\n\n
  4. In a largish bowl mix your tomatoes, olives, onions, garlic, herbs, season to taste.
    <\/li>\n\n\n\n
  5. Pour the olive and tomato mixture all over the fish and round the sides, and drizzle
    with extra virgin olive oil; because the olives are salty you do not need more salt,
    but you might want to sprinkle some freshly ground black pepper on the top.
    <\/li>\n\n\n\n
  6. Place your fish in the preheated oven & cook for 12 to 15 minutes depending on the
    thickness

    Serve with crusty bread, a side salad and sunshine!<\/strong><\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Mediterranean Baked Fish - Serves 4 Unfortunately Rachelle is somewhat under the weather at the moment so at her suggestion we are resurrecting this recipe from 2023 Back in 1981, I lived for a short time in Barcelona, A good friend of mine ran a smalllanguage school in the centre of Barcelona and invited me […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[9],"tags":[],"class_list":["post-1665","post","type-post","status-publish","format-standard","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1665","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1665"}],"version-history":[{"count":5,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1665\/revisions"}],"predecessor-version":[{"id":5015,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/1665\/revisions\/5015"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}