Baked fish with tomatoes, olives & capsicum
green olives, drained
fresh flat-leaf parsley
Place 3 (120g) baby (chat) potatoes (halved) on a baking tray lined with baking paper and drizzle with ½ tsp olive oil. Bake in oven preheated to 180°C or 160°C fan-forced until golden. Add ¼ garlic clove (crushed) and bake for 5 minutes. Place 150g swordfish in an ovenproof dish and top with ¼ yellow capsicum (chopped), 3 cherry tomatoes (halved) and 30g pitted green olives (chopped). Drizzle with ½ tsp olive oil and bake with potatoes until cooked through. Sprinkle with 1 tsp chopped fresh flat-leaf parsley and serve with a green salad and lemon wedges.