Welcome to A Retro Kitchen!: Fish with Sun-Dried Tomatoes and Olives

Lay in a shallow baking dish in order, and bake uncovered until fish flakes easily (I did it at 375 for 10 minutes). Serves 2.

a small handful sun-dried tomatoes (if not packed in oil, let soak in hot water 10 minutes then drain)
thin fish fillets -- frozen is fine (I actually just doctored up canned because that was all I had)
a tiny lemon's juice
pepper
a few black olives
a bit of parsley or another fresh herb cut up
a drizzle of olive oil

Extremely changed from an idea in the beautiful cookbook JE SAIS CUISINER/I KNOW HOW TO COOK by Ginette Mathiot

You'll find old and new ideas on this site...

I love playing with both food and history and am trying to combine these loves here and in various projects. My most recently published was a fun 3-volume set, which you can get free below, which speaks much of cuisine in a little known part of the world from earliest times to 700 CE....Speaking of old, this is a reincarnation of three old blogs, one shared with friends all over the world and called something like Our Favorite Food This Week, and then one called That Was Delicious that started my toying with retro food ideas, and then A History Writer in the Kitchen where I explored history more....I have kept many posts from those blogs, including many recipes I thought you might like.

Enjoy!