Ingredients
GF, DF 
30 minutes 
4-6 Fish
- 2 large or 4 smaller Rockling fish fillets OR fish of your choice
- Extra virgin olive oil
- Sea salt
- Black pepper
- Lemon juice
Tomato Basil & Lemon Salsa
- 2 x 250g punnets cherry tomatoes
- 1 bunch fresh basil, roughly chopped
- 1 bunch chives, finely chopped
- Zest of 2 large lemons
- A generous drizzle of extra virgin olive oil
- Sea salt & black pepper to taste
Cashew Aioli (or simplified garlic yoghurt version below)
- 1 cup cashews, soaked in boiling water for 1 hour then drained
- 1 small garlic clove
- Juice of half a lemon
- ¼ cup water
- Sea salt & black pepper to taste
Garlic Yoghurt (if using instead of cashew aioli)
- 1 cup thick unsweetened Greek yoghurt
- 1 small garlic clove
- Juice of half a lemon
- Sea salt & black pepper to taste
Method
- First up preheat your oven to 180C / 350F (fan-forced oven).
- Into a paper-lined baking tray add the fish.
- Top with some salt, black pepper, a drizzle of olive oil, and a squeeze of lemon.
- Now pop the fish into the oven. Bake for 20 minutes for a thick fish or 15 minutes for a thinner fish fillet.
- While the fish is baking we are going to make the salsa.
- Grab a mixing bowl and add the 2 punnets of roughly chopped cherry tomatoes, the roughly chopped basil, the finely chopped chives, and the zest of two lemons.
- Now drizzle some olive oil, a sprinkle of sea salt and black pepper to taste and set aside.
- For the cashew aioli (if you’re making the garlic yoghurt see below).
- Add the soaked cashews to a blender.
- Then add the juice of half a lemon, one small garlic clove, sea salt and black pepper to taste, a ¼ cup of cold water, and blend until smooth.
- Set aside until ready to use. Store any leftovers in an airtight container or jar in the fridge.
- For the garlic yoghurt (if using instead of the cashew aioli).
- In a small bowl add the yoghurt.
- Grate the garlic clove into the yoghurt.
- Add the lemon juice, sea salt and black pepper to taste.
- Stir to combine. Set aside until ready to use.
- Once the fish is done remove from the oven.
- Top with the tomato salsa and drizzle with the cashew aioli or garlic yoghurt.
- Add some fresh basil leaves and black pepper. Serve and enjoy!
- This fish is perfect served with steamed green vegetables or a green leafy salad. You could also serve it alongside baked potatoes or rice or some fresh crusty bread. Delicious.
