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Photo of Greek baked fish by WW

Greek baked fish

6
Points®
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Fresh oregano and lemon scented fish with Mediterranean vegies is a light and tasty meal to serve your family any night of the week.

Ingredients

Baby potatoes

800 g, cut into slices

Zucchini

2 medium, chopped

Eggplant

1 small, chopped

Cherry tomatoes

250 g

Black olives, drained

30 g, pitted, halved

Skinless white fish, raw

500 g, (4 x 125g), firm variety

Olive oil

1 tbs

Fresh oregano

2 tbs, chopped

Lemon juice

2 tbs

Oil spray

2 x 3 second spray(s)

Instructions

  1. 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.
  2. Meanwhile, place zucchini, eggplant, tomatoes and olives on second tray. Lightly spray with oil. Bake for 10 minutes.
  3. 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.

Notes

Tip: Choose fish fillets that are a similar thickness so the pieces cook evenly. Serving suggestion: Baby rocket leaves drizzled with balsamic vinegar or steamed green beans.

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