about Greek-style roast fish easy cooking 2-step back will explain
Ingredients
5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion,halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or ½ tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon ,cut into wedges
2 large tomatoes,cut into wedges
2 fresh skinless pollock fillets (about 200g) small handful parsley,roughly chopped
kcal
388
fat
13g
carbs
42g
sugars
11g
fibre
6g
protein
23g
salt
0.4g
sources bbcgoodfood.com
2 garlic cloves, roughly chopped
½ tsp dried oregano or ½ tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon ,cut into wedges
2 large tomatoes,cut into wedges
2 fresh skinless pollock fillets (about 200g) small handful parsley,roughly chopped
Method
- 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.
kcal
388
fat
13g
saturates
2gcarbs
42g
sugars
11g
fibre
6g
protein
23g
salt
0.4g
sources bbcgoodfood.com
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