Baked fish with tomatoes and potatoes

Cooking Fish Baked fish with tomatoes and potatoes

Hearty comfort meets healthy eating in this delicious baked fish recipe. Plus its kind to your wallet as well as your waistline.

Lables: High protein Low carb Low fat Low kilojoule Low sugar Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C/200°C fan-forced. Cook potato in a saucepan of boiling, salted water for 6 minutes or until just tender. Drain.
  2. Meanwhile, spray a large frying pan with oil. Heat over medium heat. Add onion and capsicum. Cook, stirring, for 6 minutes or until softened. Add garlic and oregano. Cook, stirring, for 1 minute or until fragrant. Add tomato. Bring to the boil. Season with salt and pepper.
  3. Spread mixture over the base of a 6 cup-capacity shallow baking dish. Top with potato. Press lightly into sauce. Top with fish and olives. Season with salt and pepper. Bake for 10 minutes or until fish is cooked though. Serve topped with oregano leaves.

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600g sebago potatoes, peeled, cut into 5mm slices
Olive oil cooking spray
1 medium brown onion, halved, thinly sliced
1 medium red capsicum, thinly sliced
1 garlic clove, crushed
1 tbsp finely chopped fresh oregano leaves
400g can diced tomatoes
4 frozen barramundi fillets, thawed
1/2 cup kalamata olives
Oregano leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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