Roast garlic snapper with tomatoes
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Savour the sunny flavours of this Mediterranean-style fish dish that can be cooked entirely in the oven.
Ingredients
Garlic
2 clove(s), crushed
Black olives, drained
50 g, (kalamata) pitted, sliced
Fresh flat-leaf parsley
2 tbs, finely chopped
Lemon juice
2 tbs
Olive oil
2 tbs
Snapper, raw
640 g, or other firm white fish, skin and bones removed (4x160g)
Cherry tomatoes
400 g, (trussed vine-ripened)
Baby spinach
100 g
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Combine garlic, olives, parsley, juice and 1 tablespoon of the oil in a medium bowl. Place snapper in a large baking dish. Pour over the olive mixture and cover with foil.
2
Place cherry tomatoes on a baking tray. Drizzle with remaining oil. Season with salt and freshly ground pepper. Bake in oven with fish for 15 minutes or until tomatoes are just tender and fish is just cooked through.
3
Arrange spinach, tomatoes and fish on serving plates. Serve drizzled with pan juices.
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