Baked Coley with Tomato, Courgette, Asparagus, Black Olives & Basil
A light and summery dish inspired by southern French and Italian coastal cooking — healthy, vibrant, and simple to prepare.
Ingredients
- 2 coley fillets
- 1 tbsp olive oil plus extra for drizzling
- 1 small courgette sliced into rounds or half-moons
- 6 to 8 asparagus spears trimmed and halved
- 1 small onion or banana shallot finely sliced
- 1 to 2 cloves garlic finely sliced
- 200 to 250 ml passata or tinned chopped tomatoes
- A handful of black olives e.g. Kalamata, pitted
- A handful of fresh basil leaves torn
- Sea salt and black pepper
- Optional: pinch of chilli flakes a few capers, or a little lemon zest
Instructions
Make the tomato base:
- Heat 1 tbsp olive oil in a large ovenproof frying pan or shallow casserole.
- Gently fry the onion and garlic until soft and fragrant (about 5 minutes).
- Add the passata or chopped tomatoes and simmer for 8–10 minutes to reduce slightly.
- Season with salt, pepper, and chilli flakes if using.
- Stir in the black olives and half the torn basil.
Add the vegetables:
- Tuck the courgette slices and asparagus into the sauce and simmer for 2–3 minutes until beginning to soften.
- Add the fish:
- Lightly season the coley fillets with salt and pepper.
- Lay them on top of the sauce and vegetables.
- Drizzle with olive oil and sprinkle over a little lemon zest, if using.
Bake:
- Cover loosely with foil or a lid and bake in a preheated oven at 180°C (fan 160°C) for 12–15 minutes, until the fish is cooked through and flakes easily with a fork.
To serve:
- Garnish with the remaining fresh basil.
- Serve with crusty bread, couscous, or boiled new potatoes
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