- 200g cherry tomatoes, halved
- 1 small red onion, halved, thinly sliced
- 65g (1/3 cup) kalamata olives
- 1 long fresh green chilli, deseeded, thinly sliced
- 60ml (1/4 cup) olive oil
- 4 (about 150g each) perch fillets
- 400g green beans, topped
- 1/4 cup fresh continental parsley leaves
- 1 1/2 tablespoons fresh lemon juice
- Sea salt flakes, to serve
- Steamed chat (baby coliban) potatoes, to serve
- Lemon wedges, to serve
- Step 1Preheat oven to 220°C. Place the tomato, onion, olives and chilli on a baking tray. Drizzle over 2 tablespoons of the oil and toss until well combined. Cover with foil and bake in oven for 10 minutes or until the tomato is tender.
- Step 2Meanwhile, heat the remaining oil in a non-stick frying pan over medium heat. Add the perch and cook for 3 minutes each side or until the flesh flakes easily when tested with a fork. Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.
- Step 3Add the beans, parsley and lemon juice to the tomato mixture and toss until well combined.
- Step 4Divide the tomato mixture among serving plates. Top with the perch. Season with sea salt flakes. Serve with potatoes and lemon wedges.
- High protein
- Low carb
- Low sugar
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste