Baked fish fillets with cherry tomatoes and potatoes

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Baked fish fillets with cherry tomatoes and potatoes

(1) Rate it

  • 0:10 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

This delicious family meal is a colourful blend of the soft fish fillets, sweet cherry tomatoes and aromatic thyme leaves.

Featured in
Main recipes, Fish recipes

Ingredients

  • 400g (2 medium) potatoes, very thinly sliced
  • 200g cherry tomatoes, halved
  • 3 tablespoons olive oil
  • 2-4 white fish fillets (middle portion)
  • 2 teaspoons lemon thyme leaves

Method

  • Step 1
    Preheat oven to 200ºC. Place the potatoes and tomatoes in a baking dish lined with baking paper. Spread out evenly and drizzle with half the oil. Sprinkle with a little salt and pepper if desired.
  • Step 2
    Bake the tomatoes and potatoes for 15-20 minutes or until just tender. Remove from oven and place the fish fillets on top. Drizzle with remaining oil and sprinkle with lemon thyme leaves. Return to oven and cook for a further 10 minutes or until fish is cooked through

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar

Nutrition

  • 1413 kj

    Energy

  • 17g

    Fat Total

  • 3g

    Saturated Fat

  • 30g

    Protein

  • 131.53mg

    Sodium

  • 2g

    Carbs (sugar)

  • 14g

    Carbs (total)

All nutrition values are per serve

Notes

Use any firm white fish such as ling, barramundi, blue-eye or flathead. If the fillets are large buy two and cut them in half.

  • Author: Kate Murdoch
  • Image credit: Oliver Ford
  • Publication: Taste.com.au

Source: taste.com.au

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