Baked fish with tomatoes
Tender white fish baked with tomatoes, lemon and parsley, with roast new potatoes.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
Ingredients
Quantities adjust to the number of servings.
- Potato800 g
- Olive oil2 tbsp
- Tomato4
- Garlic2 cloves
- White fish fillets (e.g. cod or hake)600 g
- Lemon1
- Flat-leaf parsley½ bunch
- Saltto taste
- Ground black pepperto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220°C (200°C fan). Halve the potatoes, toss with a tablespoon of the oil and some salt in a roasting tin, and roast for 15 minutes.
Cut the tomatoes into wedges and mix with the crushed garlic, the rest of the oil, salt and pepper.
Push the potatoes to one side, add the tomatoes, lay the seasoned fish on top and add a few lemon slices.
Roast for another 12–15 minutes, until the fish flakes easily with a fork.
Scatter with chopped parsley and serve with the remaining lemon.