Greek baked fish
2
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.
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