Baked ling with tomatoes, thyme and olives

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Baked ling with tomatoes, thyme and olives

(4) Rate it

  • 0:25 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Incorporate more fish into your diet with this healthy and budget-friendly recipe.

Featured in
Low kilojoule, Nutrition information

Ingredients

  • 8 chat potatoes
  • 250g cherry tomatoes, halved
  • 50g pitted black olives
  • 2 tablespoons capers in brine, drained
  • 1 lemon, rind finely grated, juiced
  • 2 teaspoons thyme leaves
  • 2 tablespoons olive oil
  • 4 x 175g ling fish fillets
  • green salad, to serve

Method

  • Step 1
    Preheat oven to 220°C?. Place potatoes into a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10 to 15 minutes, or until tender. Drain. Cover with foil and stand for 10 minutes.
  • Step 2
    Meanwhile, combine tomatoes, olives, capers, lemon rind, thyme and oil in a roasting pan. Season with salt and pepper.
  • Step 3
    Place fish into pan in a single layer, spooning some tomato mixture over fish. Drizzle with lemon juice. Bake for 15 minutes, or until fish is cooked through.
  • Step 4
    Arrange fish on serving plates. Spoon over tomato mixture. Serve with potatoes and green salad.

Nutrition

  • 1074 kj

    Energy

  • 10.4g

    Fat Total

  • 1.5g

    Saturated Fat

  • 1.3g

    Fibre

  • 80g

    Protein

  • 80mg

    Cholesterol

  • 388mg

    Sodium

  • 4.9g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Mark O'Meara
  • Publication: Super Food Ideas

Source: taste.com.au

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