Recipe by: Michelle Pilarczyk

Source: adapted from Donna Hay

Serves: 4


  • 4 x 120 g (4 oz) firm white fish fillets, such as snapper
  • 350 g (1 lb 7 oz) cherry tomatoes
  • 2 Tbsp lemon zest
  • 3 Tbsp capers, drained
  • 75 ml (1/3 cup) olive oil
  • 8 garlic cloves
  • 1 lemon, juice from
  • Sea salt
  • Freshly ground black pepper
  • A few parsley leaves, to garnish (optional)


  • Preheat the oven to 180 C (350 F).
  • Place the tomatoes, lemon zest, garlic, and capers in a baking dish.
  • Drizzle with half of the olive oil, stir around so that the oil coats everything.
  • Bake for 20 minutes.
  • Add the fish fillets and drizzle with the other half of the olive oil.
  • Bake a further 15-20 minutes, until the fish is golden and cooked through.
  • Remove from the oven and drizzle with lemon juice and sprinkle with sea salt and black pepper. Garnish with a few parsley leaves to add colour (optional)
  • Serve with white rice and alongside a green salad.

Download PDF here: International Baked Fish with Cherry Tomatoes, Garlic and Capers