Fish with Tomatoes and Chat Potatoes
We know that fish is good for us, but many people find cooking fish difficult. This recipe is easy, nutritious and delicious and once mastered takes little effort or planning.
Ingredients (Serves 2)
- 4 pieces of firm white fish fillets eg snapper, dory, perch or ling
- Small chat potatoes – 700g chopped in half
- 1/2 cup pitted kalamata olives
- 3 medium red onions, peeled and cut into thick wedges
- 500g cherry or grape tomatoes
- 2 teaspoons chopped rosemary (fresh or dried)
- Few pinches Sea salt
- 3 tablespoons olive oil
- Preheat oven to 220°C. In a bowl toss the potatoes and onion wedges with the olive oil, then add sea salt. Place in a roasting tray, and cook for 30 minutes, turning a couple of times so potatoes are browned and crispy.
- Add the tomatoes and olives and cook for a further 10 minutes. Then add the fish on top of the vegetables. Return to the oven until fish is thoroughly cooked, roughly 10-15 minutes.
- Serve with a green leafy salad.
Tip – Fresh fish fillets freeze well (and no nutritional value is lost), so next time you are at the fish markets, buy spares to freeze.