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Greek-style Roast Fish |
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| Serves 2 |
Prep 10 mins |
Cooking 50 mins |
Easy |
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Ingredients |
5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped (optional)
½ tsp dried oregano or 1/2 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) or cod or haddock
small handful parsley, roughly chopped
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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.
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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.
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You can use
any sustainable white fish for these recipes – such as
haddock, cod or any other firm white fish
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DAILY
DINNERS 
