Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Greek-style roast fish

potatoes (about 400 grams),

onion,

garlic cloves, roughly chopped

½ tsp dried oregano oregano

olive oil

lemon,

tomatoes,

fresh skinless pollock fillets (about 200 grams)

parsley,

Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.

Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

greek-style roast fish

Prep Time: 10 minutes

Cook Time: 50 minutes

Total: 1 hours

Servings: 2

Author : Sara Buenfeld

Ingredients

Instructions

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