Roasted Fish with Tomatoes, Crispy Potatoes and Garlic
I've said it before and I'll say it again - you simply can't beat a traybake! Minimal effort, minimum washing up but maximum flavour and ease...
This incarnation uses a few ingredients so it's worth getting the best quality you can afford. With crispy potatoes, caramelised onions and roasted garlic providing a delicious base for sweet tomatoes, fresh herbs and perfectly cooked fish, this recipe has it all. Ideal for a midweek supper but easily jazzed up for a dinner party, you simply have to give this one a go...
Roasted Fish with Tomatoes, Crispy Potatoes and Garlic
Serves 2
250g new potatoes
Olive oil
1 red onion, sliced
2 garlic cloves, sliced
2 tomatoes, sliced
1 tbsp chopped fresh flatleaf parsley
1 tbsp chopped fresh basil
2 skinless white fish fillets
Juice of 1 lemon
Preheat the oven to 180°C/fan160°C/gas 4. Quarter the potatoes and spread out in a roasting tin with the sliced onions and garlic. Drizzle with olive oil, season with salt and pepper then roast for 20 minutes.
Take the roasting tin out of the oven and arrange the mixture into two mounds. Pile the tomatoes, parsley, basil and fish fillets on top. Drizzle with a little more olive oil, season well and bake for 10-12 minutes until the fish is cooked through. Squeeze over the juice of the lemon and serve.
This incarnation uses a few ingredients so it's worth getting the best quality you can afford. With crispy potatoes, caramelised onions and roasted garlic providing a delicious base for sweet tomatoes, fresh herbs and perfectly cooked fish, this recipe has it all. Ideal for a midweek supper but easily jazzed up for a dinner party, you simply have to give this one a go...
Roasted Fish with Tomatoes, Crispy Potatoes and Garlic
Serves 2
250g new potatoes
Olive oil
1 red onion, sliced
2 garlic cloves, sliced
2 tomatoes, sliced
1 tbsp chopped fresh flatleaf parsley
1 tbsp chopped fresh basil
2 skinless white fish fillets
Juice of 1 lemon
Preheat the oven to 180°C/fan160°C/gas 4. Quarter the potatoes and spread out in a roasting tin with the sliced onions and garlic. Drizzle with olive oil, season with salt and pepper then roast for 20 minutes.
Take the roasting tin out of the oven and arrange the mixture into two mounds. Pile the tomatoes, parsley, basil and fish fillets on top. Drizzle with a little more olive oil, season well and bake for 10-12 minutes until the fish is cooked through. Squeeze over the juice of the lemon and serve.
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