Oven Baked Flathead with Green Tomato and Jalapeño Relish

Ingredients

• 1 tablespoon olive oil
• 1 large zucchini, sliced
• 1 punnet cherry tomatoes
• Salt and pepper
• ½ jar Beerenberg Green Tomato and Jalapeño Relish
• 500g flathead fillets

Method:

Preheat the oven to 180°C. Grease a medium baking dish with half the olive oil. Add the zucchini and cherry tomatoes to the pan and sprinkle with a pinch of salt and pepper. Randomly dot the pan with Beerenberg Green Tomato and Jalapeño Relish. Top with the flathead fillets, remaining olive oil, and another pinch of salt and pepper.

Place in the oven for 8 minutes, or until the flathead is cooked through.