Baked Lemon and Feta Fish

INGREDIENTS

• 4 boneless basa/cod/haddock fillets (about 500g/1.1lb) (sub with any quick-cook thin fillets of fish – such as sole, sea bream or sea bass)
• 1 tsp paprika
• 1 tsp dried oregano
• ½ tsp chilli flakes
• ½ tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

ALSO

• 200 g (7 oz) cherry tomatoes (grape tomatoes) sliced in half (multicoloured tomatoes add a nice splash of colour)
• 1 tbsp cornflour (cornstarch in USA)
• 2 cloves garlic peeled and minced
• 120 ml (1/2 cup) chicken stock
• 3 tbsps finely chopped fresh parsley
• 2 tbsps olive oil
• 1 lemon thinly sliced
• 2 tbsps capers drained
• 200 g (7oz) feta cheese crumbled

TO SERVE

• Freshly chopped parsley
• Black pepper
• Potatoes rice or pasta

DIRECTIONS

1. Preheat the oven to 400F
2. To a large baking dish, add the sliced cherry tomatoes. Sprinkle on the cornflour and toss together to coat the tomatoes.
3. Add the garlic, stock, parsley, and olive oil and toss everything together.
4. Add the sliced lemon, capers and feta to the dish and place the basa fillets on top.
5. Mix together the paprika, oregano, chilli flakes, garlic powder, salt and pepper and sprinkle on the basa fillets.
6. Drizzle the fish with the olive oil, then place in the oven for 15-20 minutes, until the fish is cooked through, and the tomatoes are tender.
7. Serve with potatoes, rice, or pasta, topped with fresh parsley and black pepper.