Fish with Tomato, Capers and Olives

Fish and Tomato Capers and OlivesIngredients:
4-6 Fish Fillets (any white fish will do)
1 Onion, sliced
6 Sundried Tomatoes in Vinaigrette, sliced
30ml Capers
30ml Black Olives, sliced
30ml Lemon Juice

Method:
1. Heat oven to 180oC
2. Place fish in a single layer in a casserole dish
3. Sprinkle with onion, sundried tomatoes, capers, olives and lemon juice.
4. Bake uncovered for 20-25 minutes until fish flakes easily

Additional information