Baked Fish with Tomato, Capsicum and Olives Recipe | New Idea

Ingredients

• 4 x 150g skinless, thick white fish fillets, bones removed
• 1/3 cup olive oil
• 350g punnet Mix-A-Mato Tomatoes, larger tomatoes cut in half
• 1 red onion, thickly sliced
• 1 red capsicum, chopped
• 1 yellow capsicum, chopped
• 2 cloves garlic, crushed
• 1/2 cup pitted kalamata olives
• 1/4 cup balsamic vinegar
• Crusty bread and fresh basil leaves, to serve