Fish
Tray bake means quick and easy cooking with little fuss yet delicious flavours. This version serves up beautiful golden fish fillets with potatoes wedges, blistered tomatoes and is finished off with a drizzle of herb dressing to serve!
No Fish option - replacement is chicken breast fillet.
No Fish option - replacement is chicken breast fillet.
1. Set oven to 220°C. Wedge potatoes and place in a saucepan with water(see notes). Bring to the boil and simmer for 7-10 minutes, or until just tender.
2. Finely chop basil and parsley leaves (and tender stems). Mix with 1 crushed garlic clove, 1/3 cup olive oil, 1 tbsp vinegar and 1/2 tsp sugar (see notes). Season with salt and pepper to taste and set aside.
3. Combine 2 tbsp olive oil, 1 tsp oregano, 2 crushed garlic cloves, salt and pepper.
Toss drained potatoes and tomatoes with half the oil mixture. Spread on a lined oven tray and bake for 10 minutes.
4. Toss fish fillets with remaining oil mixture and add to tray on top of the potatoes. Bake for a further 5-7 minutes, or until fish is cooked through (depending on thickness).
5. Slice capsicum. Halve olives (optional). Layer with baby spinach on a serving platter.
6. Serve fish with potato wedges, roasted tomatoes, salad and lemon cut into wedges. Drizzle with herb dressing to serve.
Notes:
If you prefer, place potato wedges straight onto an oven tray and roast from the start. Boiling the potatoes first makes them fluffier and less dry!
Blend the dressing using a stick mixer or small processor if you appreciate a smoother dressing.
No Fish option - replacement is chicken breast fillet.
Cut to desired size, toss with oil mixture and pan-fry until cooked through.
2. Finely chop basil and parsley leaves (and tender stems). Mix with 1 crushed garlic clove, 1/3 cup olive oil, 1 tbsp vinegar and 1/2 tsp sugar (see notes). Season with salt and pepper to taste and set aside.
3. Combine 2 tbsp olive oil, 1 tsp oregano, 2 crushed garlic cloves, salt and pepper.
Toss drained potatoes and tomatoes with half the oil mixture. Spread on a lined oven tray and bake for 10 minutes.
4. Toss fish fillets with remaining oil mixture and add to tray on top of the potatoes. Bake for a further 5-7 minutes, or until fish is cooked through (depending on thickness).
5. Slice capsicum. Halve olives (optional). Layer with baby spinach on a serving platter.
6. Serve fish with potato wedges, roasted tomatoes, salad and lemon cut into wedges. Drizzle with herb dressing to serve.
Notes:
If you prefer, place potato wedges straight onto an oven tray and roast from the start. Boiling the potatoes first makes them fluffier and less dry!
Blend the dressing using a stick mixer or small processor if you appreciate a smoother dressing.
No Fish option - replacement is chicken breast fillet.
Cut to desired size, toss with oil mixture and pan-fry until cooked through.
baby potatoes 1kg
basil 1 packet
parsley 1/2 packet
garlic 1 + 2 cloves
cherry tomatoes 1 punnet
white fish fillets 2 packets
yellow capsicum 1
green capsicum 1
olives 1/2 tub
baby spinach 1 bag (60g)
lemon 1/2
From your pantry:
olive oil, salt, pepper, white wine vinegar, sugar, dried oregano
basil 1 packet
parsley 1/2 packet
garlic 1 + 2 cloves
cherry tomatoes 1 punnet
white fish fillets 2 packets
yellow capsicum 1
green capsicum 1
olives 1/2 tub
baby spinach 1 bag (60g)
lemon 1/2
From your pantry:
olive oil, salt, pepper, white wine vinegar, sugar, dried oregano
