Fish bake with potato, tomato and olives

Fish with potato, tomato and olives

Having a full time job, means having to work the odd late night as I’m sure many of you can sympathise with. It can be so tempted to pay a visit to the local take out or buy a supermarket pizza on the way home. Easy! But, I always end up feeling unsatisfied and mega thirsty from the amount of salt consumed. Eating a good healthy meal, doesn’t mean you have to spend hours in the kitchen or needing special equipment. This recipe of baked fish is super easy, quick and will put a little smile on your face.

[ingredients title=”Ingredients (serves 2 people)”]

250g Maris Piper potato, peeled and cut into thick slices.

Extra virgin Olive oil

1 red onion, sliced

150g pomodorini tomatoes, halved

100g black pitted olives, halved

2 tbsp capers, drained

1 tbsp dry thyme

200-250g white fish fillets (cod, seabass, hake, turbot)

150ml white wine

Salt and Pepper

[/ingredients]

[directions title=”Directions”]

Preheat the oven to 200c

Cook sliced potatoes in salted boiling water for 5 minutes.

Drain and dress the potato slices with a drizzle of extra virgin olive oil. Set aside.

In a bowl, mix the red onion, tomatoes, olives, capers and thyme. Drizzle with a little more olive oil and season with salt and pepper

In a well oiled baking tray, arrange the potato slices and tomato mix. Season the fish with salt and place on top of the vegetables.

Pour the white wine over the fish.

Cook in the oven for 20 minutes.

Serve immediately

[/directions]