Sorrento baked fish
2
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
You can use any firm white fish, such as ling or blue-eye trevalla, for this recipe
Ingredients
Dry-style white wine
60 ml, (1/4 cup)
Black olives, drained
⅓ cup(s), (55g) chopped
Cherry tomatoes
200 g, halved
Capers, rinsed, drained
1 tbs, chopped
Potato(es)
600 g, (kipfler) scrubbed, halved lengthways
Reduced fat oil spread
1 tbs
Fresh flat-leaf parsley
1 tbs, finely chopped
Oil spray
1 x 3 second spray(s)
Barramundi, raw
720 g
Instructions
1
Preheat oven to 200°c. Lightly spray a baking dish with oil. Place the fish in the dish in a single layer and top with the wine, olives, tomato and capers. Cover with foil and bake for 20 minutes or until the fish is just cooked or until cooked to your liking.
2
Meanwhile, boil the potato for 10 minutes or until tender. Drain and return to the pan. Add the canola spread and toss to coat. Season with salt and pepper.
3
Divide the potato among the serving plates. Serve with the fish and top with the parsley.
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