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Baked Fish Fillets With Olives Tomato And Parsley Potatoes

  • 4servings
  • 15minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Natrium, Iodine, Fluorine, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 fillets of fish, (ling, snapper, perch)

  2. 1/3 cup Kalamata olives, pitted and chopped

  3. 2 vine ripened tomatoes, peeled, de-seeded and diced

  4. 1 bird's eye chilli, seeds removed and finely chopped

  5. 1 teaspoon preserved lemon, finely chopped

  6. 4 medium Desiree potatoes, sliced thinly

  7. 1 tablespoon extra virgin olive oil

  8. cup parsley, finely chopped

  9. 1 clove of garlic, finely chopped

  10. sea salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200C. In a small bowl combine the olives, tomatoes, chilli and preserved lemon.

  2. Place fish fillets in individual glad bags. Sprinkle with combined olive mixture and bake for approximately 12 minutes.

  3. Meanwhile, thinly slice potatoes and place on a plate. Drizzle with olive oil and sprinkle with parsley and garlic. Season. Cover with plastic wrap and microwave for 3 minutes. Serve fish on top of potatoes topped with olive salsa.

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