INGREDIENTS

4 thick, firm white fish fillets, we recommend snapper, hapuku, or monkfish.
1-2 Tbsps. cooking oil
1 punnet cherry tomatoes
Lemon wedges, to serve.

RELISH
2 Tbsps. olive oil
Zest of 1 lemon
1 Tbsp lemon juice
1 tsp runny honey
2 cloves garlic, crushed.
1/4 tsp chilli flakes
2 spring onions, thinly sliced.
2 Tbsps. capers, roughly chopped.
1/4 cup raisins, finely chopped.
1/4 cup pinenuts, toasted, Handful herbs, chopped (parsley, coriander, basil)

To serve:
1 bag readymade slaw (without dressing)
Slice of toasted sourdough

DIRECTIONS

Preheat the oven to 220°C fan bake.

To make the relish combine all the ingredients in a bowl and season with salt and pepper.

Brush both sides of the fish with cooking oil and season with salt and pepper. Place on a large shallow baking tray along with the cherry tomatoes.

Bake for 10 minutes or until the fish is just cooked through. Cooking time will depend on the thickness of the fillets.

To serve, spoon the relish over the fish and serve with the roasted tomatoes and lemon wedges. Readymade slaw and a slice of toasted sourdough.