Name: Baked fish fillets with roasted potatoes
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 small potatoes (480g), cut into 1cm slices; 1/2 cup (125ml) salt-reduced chicken stock; 250 gram cherry tomatoes, halved; 1 cup (240g) drained roasted red capsicum, chopped coarsely; 2 tablespoon lemon juice; 2 tablespoon pitted black olives, chopped finely; 1/3 cup finely chopped fresh flat-leaf parsley; 1/4 teaspoon dried chilli flakes, crushed (optional); 4 x 100g firm white fish fillets; 1 medium lemon (140g), cut into wedges

Baked fish fillets with roasted potatoes

With spicy roast potatoes and a zingy tomato and capsicum salsa, this light fish dish makes a delicious, healthy dinner.

Ingredients

4 small potatoes (480g), cut into 1cm slices

1/2 cup (125ml) salt-reduced chicken stock

250 gram cherry tomatoes, halved

1 cup (240g) drained roasted red capsicum, chopped coarsely

2 tablespoon lemon juice

2 tablespoon pitted black olives, chopped finely

1/3 cup finely chopped fresh flat-leaf parsley

1/4 teaspoon dried chilli flakes, crushed (optional)

4 x 100g firm white fish fillets

1 medium lemon (140g), cut into wedges

Method

1.Preheat oven to 180°C/350°F.

2.Place potato, in a single layer, in a lightly oiled baking dish. Pour stock over potato; bake, uncovered, 30 minutes or until liquid is almost absorbed.

3.To make tomato salsa, place tomato on a baking paper-lined oven tray; bake alongside potato about 15 minutes or until softened. Cool 5 minutes. Combine tomato, capsicum, juice, olives and parsley in a medium bowl.

4.Increase oven temperature to 240°C/475°F. Remove potato from oven; sprinkle with chilli, return potato to oven. Place fish on a baking paper-lined oven tray.

5.Bake fish and potato about 15 minutes or until potato is browned lightly and fish is cooked. Serve fish with salsa, potato and lemon wedges.

We used snapper for this recipe, but use any firm white fish fillets you like.
Note

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Ingredients

Method

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