Greek baked fish
800 g, cut into slices
2 medium, chopped
1 small, chopped
black olives, drained
30 g, pitted, halved
500 g, (4 x 125g), firm variety
2 tbs, chopped
2 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Arrange potato slices on one tray and lightly spray with oil. Bake for 20 minutes or until golden.
- Meanwhile, place zucchini, eggplant, tomatoes and olives on second tray. Lightly spray with oil. Bake for 10 minutes.
- Gently push vegetables to one end of tray. Add fish, in a single layer to other end of tray. Combine oil, oregano and juice in a small jug and drizzle over fish. Season with salt and pepper. Bake for another 10-12 minutes or until fish is cooked through and vegetables are tender. Serve fish with vegetables and potatoes.