Scorfano with Zucchini, Cherry Tomatoes & Olives


Preparation info

  • Difficulty


  • Serves


Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

This is lovely and has the accessories (zucchini and tomatoes) included so you don’t have to serve any vegetables on the side. All you need to do is the preparation, then it just does its own thing in the oven. You could nip out to the shops — all you need is someone to take it out of the oven for you when the buzzer goes. You can use any delicate white-fleshed fish fillets here.


  • 4 tablespoons olive oil, plus extra, for serving
  • 300 g (10½ oz) small zucchini (courgettes), rinsed and sliced quite thinly
  • 4 fillets (about 600 g/1 lb 5 oz in total) scorfano (scorpion fish)
  • 200 g (7 oz) cherry tomatoes on stalks, big ones can be halved
  • 1 heaped tablespoon chopped parsley
  • 6 basil leaves
  • 125 ml (4 fl oz/½ cup) white wine
  • 20 or so whole black olives


Preheat the oven to 180°C (350°F/Gas 4). I use a rectangular oven dish, about 22 x 30 cm (8½ x 12 inches). Drizzle 2 tablespoons of the olive oil into the dish and scatter the zucchini over. Salt and pepper both sides of the fish and lay them on the zucchini. Add the tomatoes and scatter in the parsley and torn basil leaves. Add a little salt and pepper over the tomatoes and zucchini. Pour the wine around and throw the olives in. Drizzle the remaining 2 tablespoons of olive oil over. Put in the oven for about 30-40 minutes, until it’s all roasty looking. Serve with a little extra olive oil drizzled over the top.