Serves 4 to 6
2 fillets of fresh Ontario pickerel
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons of sunflower oil
¼ cup of shallots, finely chopped
2 cloves of garlic crushed
4 cups cherry tomatoes, rough chop
1 tablespoon of capers
12 black olives, pitted and sliced
2 tablespoons basil, finely chopped + a few whole leaves for the garnish
Preheat oven to 400F
Rinse and pat dry the fish. Season fish with salt and pepper and place on a plate.
In a fry pan over medium heat, place 1 tablespoon of oil and sauté the shallots for 3 minutes till soft, add in garlic and cook for I minute. Turn off the heat Add in the rest of the ingredients. Stir well.
In an ovenproof baking dish, pour the remaining oil and coat the bottom evenly. Place the seasoned fish, skin side down, in a single layer in the dish. Spoon over tomato mixture.
Bake for 15 minutes, or till flaky and not translucent. Cut into serving pieces.
Garnish with a few fresh basil leaves and serve immediately.