Greek-style roast fish

By foodiva

Ingredients

• 5 small potatoes (about 400g), scrubbed and cut into wedges
• 1 onion, halved and sliced
• 2 garlic cloves, roughly chopped
• 1/2 tsp dried oregano or 1/2 tbsp chopped fresh oregano
• 2 tbsp olive oil
• 1/2 lemon, cut into wedges
• 2 large tomatoes, cut into wedges
• 2 fresh skinless pollock fillets (about 200g)
• small handful parsley, roughly chopped

Details

Servings 2
Preparation time 10mins
Cooking time 10mins
Adapted from bbcgoodfood.com

Preparation

Step 1

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You can use any sustainable white fish for these recipes – such as haddock, cod or any other firm white fish.

Heat oven to 200C/180C fan/gas 6. Tip the potatoes,

into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.

Add the

I made this with sweet potato and red onion instead and added a small can of plum tomatoes for a bit of juice. Delicious recipe, potatoes could have done with a little longer in the oven.

I made this with basil instead and added Zucchini to give some greens to it. It was a very simple to prepare, inexpensive and healthy dish. Next time I would not add the lemon as long as it started to became slightly too bitter. I would add with the fish instead and cook for ONLY 10 mins.

I made this following the recipe cooking instruction exactly (but added an extra persons worth of food as was cooking for 3) using a fan oven and I found all the timings were correct. I used frozen fish so added it at the same time as the tomatoes and lemon (so it was in for a total of 20 min). I'm not a cook with much experience and I found it easy to do.

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