Dan Churchill

Italian-style Fish & Potato Tray Bake

Dan Churchill
PREP 10 MIN
COOK  40 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

400g potatoes cut into thin wedges

2 tsp olive oil

salt & pepper, to taste

1 tin of cherry tomatoes (400g tin)

14 cup (45g) kalamata olives pitted & roughly chopped

1 tbs capers

300g white fish fillets 2 x 150g

2 sprigs of parsley chopped plus extra to serve

Methodbased on 2 servings
1

Preheat the oven to 180°C/fan-forced 160°C/gas 4. 

2

Add potatoes to a large, deep baking dish. Drizzle with oil, season with salt and pepper and toss to coat. Bake for 25 minutes or until almost cooked. 

3

Add tomatoes, olives and capers to the potatoes and stir to combine.

4

Make 2 hollows in the potatoes and add the pieces of fish.

5

Scatter over parsley, season with salt and pepper and bake for 12-15 minutes, or until the fish is cooked through. 

6

Scatter over extra fresh parsley to serve.

Nutritional Informationper serving

Energy (kJ)

1727 kJ / 415 cals

Protein

39.7 g

Fat

11.6 g

Sat. Fat

1.8 g

Carbs

32.1 g

Sugar

7.6 g

Fiber

5.8 g

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