Ingredients

4 pieces of fresh ling, barramundi or cod can also be used
3 spring onions
1/2 cup mixed pitted olives (kalamata and green)
1/2 cup sun dried tomatoes – dried or drained of oil
2 garlic cloves, crushed
3/4 cup parsley and basil
Juice of 1 lemon
2 tbsp olive oil
1/2 tsp Himalayan salt or sea salt

Method

Pre heat the oven to 200 degrees.

Roughly chop the sun dried tomatoes, olives, spring onions, parsley and basil. You can use a food processor if available.

Line a baking tray with baking paper.

Place fish on baking paper and spread the olive mixture over the fillet.

Mix together the lemon juice, salt and olive oil and drizzle over the olive spread.

Place in pre-heated oven and bake for 15-20 minutes, depending on size and thickness of fish.

Serve with a green salad.

Serves: 4