Jean’s baked fish

Visit the Monterey Bay Aquarium for information on sustainable seafood, and for some great recipes too.


  • 8oz white fish per person
  • 1 tablespoon of plain yoghurt per person
  • 5 or 6 halved cherry tomatoes per person
  • Fresh basil leaves
  • Olive oil


First heat the oven to 425F
Lightly oil a roasting dish. Place the fish onto the dish. Put a spoonful of the yoghurt on each piece of fish, cover with the cherry tomatoes and torn basil leaves. Drizzle with olive oil. Bake for 12 – 15 minutes. You can serve this with quinoa, brown rice, or mashed root vegetables of your choice.