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The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

Baked fish with olives and capers.

White fish baked with a tangy dressing.
This is a mediterranean dish, Greece, Italy, France, Spain.
Quantities are for four portions.

Ingredients

4 x 125 gm boneless white fish steaks
For the base
1 small or medium red onion
1 stick celery
3 cloves garlic
30 ml Palestinian Fair Trade olive oil
For the dressing
50 ml FAIRTRADE white wine
2 desert spoonfulls capers
10 pitted black olives
1 FAIRTRADE lime
5 ml ground paprika
to taste salt and FAIRTRADE ground black pepper
FAIRTRADE Sources
Fresh food
Lemons
Wine
Herbs and Spices
Olive Oil

Method

Preparation
Pre-heat the oven to Gas Mark 6.
Skin the onion and chop fine.
Skin the garlic and chop fine.
Wash and chop fine the celery.
Make a layer of oil, garlic, onion and celery in the bottom of an oven proof dish and lay the fish on top.
Peel and juice the lime, discard only the pith.
Chop the lime peel very small using a double handed herb knife.
Chop the olives farly small.
Mix the chopped olives, capers, lime peel, lime juice and wine in a small mixing bowl and mix in the paprika. Season with salt and pepper.
Spoon the dressing over the fish steaks.
Cooking
Cover the dish with a lid or with foil and bake in the oven for 20 to 25 minutes.
The dish is cooked when the fish is cooked through and flakes easily.
To serve
Serve hot with seasonal vegetables.
Variations
This is an exotic variation on baked fish.