One-pan roast fish

Ingredients

450g waxy potatoes
Olive oil
2 red onions, cut into wedges
Salt n Pepper with White Wine Vinegar Smoked Garlic cloves, sliced
4 tomatoes, sliced
1 tbsp chopped fresh flatleaf parsley,
Leaves of 2 fresh tarragon sprigs
4 skinless white fish fillets, such as haddock or pollack
Juice of 1 lemon

METHOD

01.Preheat the oven to 180°C/fan160°C/gas 4. Peel and slice the potatoes and layer in a roasting tin. Drizzle with olive oil, dot with butter and season. Roast for 25 minutes.

02.Meanwhile, heat 1 tbsp olive oil in a pan over a low heat and fry the onions for 5 minutes. Add Salt n Pepper with White Wine Vinegar Smoked Garlic and cook for a further 2 minutes. Pile onto the potatoes, then top with tomatoes, parsley, tarragon sprigs and fish fillets. Drizzle with olive oil and the juice of 1 lemon. Season well, top with lemon slices and bake for 10-12 minutes until the fish is cooked through.


Acknowledgements

Based on a recipe featured in Delicious Magazine


SMOKED GARLIC

Buy  Salt n Pepper with White Wine Vinegar Smoked Garlic


 

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