Greek baked fish with roasted potatoes
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Time to make:
$4.85 per serve
(at time of publication)
Full ingredients list:
500g chat potatoes, halved, or quartered if large
2 large zucchini, cut into thick batons
250g punnet cherry tomatoes
50g (1/3 cup) Kalamata olives, pitted
4 x 150g firm white fish fillets
1 tablespoon olive oil
1 tablespoon coarsely chopped fresh oregano
1 teaspoon lemon zest
80g baby rocket
2 teaspoons balsamic vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1Preheat oven to 180°C. Line 2 large baking trays with baking paper. Place potatoes on one of the prepared trays and lightly spray with olive oil. Bake for 40 minutes, or until potatoes are golden and crisp.
Step 2Meanwhile, arrange zucchini, tomatoes and olives on second tray; top with fish fillets, then sprinkle fish with oregano and lemon zest. Drizzle with olive oil. Bake for 12–15 minutes, or until fish flakes easily in the thickest part with a fork, and vegetables are tender and cooked through.
Step 3Serve baked fish with the vegetables, roasted potatoes and baby rocket drizzled with balsamic vinegar.
Thick, firm white fish fillets such as ling or blue eye work best in this recipe.
About this recipe
First published: September 2016