This fish dish looks mighty pretty, don't it? Fresh and healthy, but with real flavour – this is a great dish to lighten up the winter months.
Ingredients
- 450g waxy potatoes
- Olive oil
- 2 red onions, cut into wedges
- 2 garlic cloves, sliced
- 4 tomatoes, sliced
- 1 tbsp chopped fresh flatleaf parsley,
- Leaves of 2 fresh tarragon sprigs
- 4 skinless white fish fillets, such as haddock or pollack
- Juice of 1 lemon
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Peel and slice the potatoes and layer in a roasting tin. Drizzle with olive oil, dot with butter and season. Roast for 25 minutes.
- 2. Meanwhile, heat 1 tbsp olive oil in a pan over a low heat and fry the onions for 5 minutes. Add garlic and cook for a further 2 minutes. Pile onto the potatoes, then top with tomatoes, parsley, tarragon sprigs and fish fillets. Drizzle with olive oil and the juice of 1 lemon. Season well, top with lemon slices and bake for 10-12 minutes until the fish is cooked through.
Nutritional info
Per serving: 297kcals, 7.1g fat (1.1g saturated), 32.5g protein, 27.5g carbs, 6.9g sugar, 0.3g salt