Baked Greek-style fish
2
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Serve up a platter of this tomato and dill flavoured Greek delight. Straight from the Mediterranean.
Ingredients
Baby potatoes
700 g, halved
Olive oil
1 tbs
Brown onion
1 medium, thinly sliced
Garlic
2 clove(s), sliced
Sweet-style white wine
¼ cup(s)
Lemon(s)
1 medium, sliced
Tomato(es)
3 medium, chopped
Ling, raw
600 g, (4 x 150g)
Asparagus
2 bunch(es), halved
Fresh dill
2 tbs, chopped
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place potatoes on 1 tray and drizzle with half the oil. Season with sea salt. Bake for 45 minutes or until golden.
2
Meanwhile, heat remaining oil in a large non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 30 seconds. Add wine, lemon and tomatoes and cook, stirring, for 5 minutes.
3
Place fish in a single layer on prepared tray. Pour onion mixture over fish. Bake with potatoes for the last 15 minutes of cooking or until fish is cooked through.
4
Meanwhile, boil, steam or microwave asparagus until just tender. Drain. Sprinkle fish with dill and serve with potatoes and asparagus.
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