Italian-style Fish & Potato Sheet-pan
PREP 10 MIN•COOK 40 MIN
DF
EF
GF
NS
NF
Number of servings
2
400g potatoes cut into thin wedges
2 tsp olive oil
salt & pepper, to taste
1 can of cherry tomatoes (14 oz can)
1⁄4 cup (45g) pitted kalamata olives pitted & roughly chopped
1 tbs capers
300g white fish fillets 2 x 5 oz
2 sprigs of parsley chopped plus extra to serve
Preheat the oven to 355°F/fan-forced 325°F.
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.
Add tomatoes, olives and capers to the potatoes and stir to combine.
Make 2 hollows in the potatoes and add the pieces of fish.
Scatter over parsley, season with salt and pepper and bake for 12-15 minutes, or until the fish is cooked through.
Scatter over extra fresh parsley to serve.
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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