Information
Prep: 10-15 minutes | Cook Time: 15-20 minutes | Serves: 2-3 | Gluten Free
Ingredients list
- 2 white fish fillets (e.g. flake, snapper, barramundi)
- 2–3 potatoes, thinly sliced
- 2 tbsp olive oil
- ½ red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- A handful of mixed olives, halved
- 1 lemon, sliced into rounds
- Salt & freshly cracked pepper, to taste
- 1 tsp dried Italian herbs
- 2 tbsp chopped fresh herbs (parsley, coriander, chives — or whatever you have)
Method
- Preheat oven to 180°C (fan-forced).
- Line a baking dish with baking paper and arrange the thin potato slices in a single, slightly overlapping layer. Drizzle with a little more oil and season with salt.
- Place the fish fillets over the potatoes. Top with red onion, cherry tomatoes, olives, and lemon slices.
- Sprinkle over the Italian herbs, fresh herbs, and a generous pinch of salt and pepper.
- Bake for 15–20 minutes, or until the fish is just cooked through and flakes easily with a fork, and the potatoes are tender.
- Serve warm with a crisp green salad or steamed greens for a balanced, Mediterranean-inspired meal.
