This quick and tasty recipe from NYT Cooking substitutes fish for chicken in the traditional Marbella recipe. Thinly slice lemons and place the slices on a baking sheet. Top the slices with the fish fillets. Mix lemon juice (or red wine vinegar), oil garlic and oregano in a small bowl. Drizzle the mixture over the fish and top with olives and capers. Bake the fish until cooked through and serve with the olives and capers. Cook’s note: I omitted the parsley.

Avoiding Additives and Preservatives

Check the dried oregano to make sure it does not contain colour or anti-caking agents. You could also use a tablespoon of chopped fresh oregano. I used President’s Choice garlic-stuffed olives and Unico capers; both are additive-free.

Place fish on top of lemon slices and top with dressing, olives and capers

Fish Marbella

Ingredients:

2 whole lemons

4 whitefish fillets, such as cod, lake whitefish, haddock or halibut

Canola, olive or other vegetable oil, for cooking

1 small garlic clove, finely crushed

¼ tsp (1.25 ml) dried oregano

½ cup (125 ml) pitted green olives

2 tbsp (30 ml) capers

Salt and freshly ground black pepper, to taste

Chopped flat-leaf parsley (optional)

Preparation:

Preheat the oven to 425 F (218 C).

Thinly slice the lemons, leaving about a quarter at one end. Spread the slices on a parchment-lined sheet and lie your fish fillets overtop.

Squeeze the juice from the reserved ends into a small bowl (alternatively, to make it more Marbella-ish, use a splash of red-wine vinegar) and add about twice as much canola, olive or other vegetable oil and the garlic and oregano. Drizzle over the fish and scatter with olives and capers, and season with salt and pepper.

Bake for about 10 minutes for thin fillets such as cod, plus an extra five or so if you have a thicker piece of fish, such as halibut, until it turns opaque and the edge begins to flake with a fork. Serves 4.

From NYT Cooking