Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner
Prep:10 mins
Serves 2
5 small potatoes (about 400g), scrubbed and cut into wedges1 onion, halved and sliced2 garlic cloves, roughly chopped½ tsp dried oregano or 1/2 tbsp chopped fresh oregano2 tbsp olive oil½ lemon, cut into wedges2 large tomatoes, cut into wedges2 fresh skinless pollock fillets (about 200g)small handful parsley, roughly chopped
STEP 1Heat 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.STEP 2Add 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.
