Roasted fish with warm capsicum and olive salad
- 3-4 small new potatoes, halved
- 1 red or yellow capsicum, thinly sliced
- spray oil
- black pepper
- 1 small bunch fresh thyme, stalks removed, roughly chopped
- 1 cup cherry tomatoes
- 1 fillet firm fish such as ling or monkfish (about 150g)
- 2 tablespoons roughly chopped green or black olives
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- chopped fresh parsley (optional)
1 Preheat oven to 180ºc. line a baking tray with baking paper. Place potatoes and capsicum on tray and spray with oil. Season with black pepper and scatter over half of the thyme. Bake for 10 minutes.
2 Add tomatoes to tray and spread evenly. Place in oven for another 5 minutes.
3 After 15 minutes, spray fish with a little oil and season with black pepper and remaining thyme leaves. Add to tray, scatter over olives and bake for 10-15 minutes more, until fish is just cooked through.
4 In a small bowl, combine olive oil, vinegar and a little chopped parsley to make a dressing. Season with black pepper and a pinch of salt.
5 Drizzle dressing over fish and vegetables and serve, garnished with thyme and parsley.
Nutrition Info (per serve)
Total fat 33g
–Saturated fat 5g
Dietary fibre 8g
Make it gluten free: Check vinegar is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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