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.
- 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
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.
To serve:
Garnish with the remaining fresh basil.
Serve with crusty bread, couscous, or boiled new potatoes