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Photo of Sorrento baked fish by WW

Sorrento baked fish

4
Points®
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
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.

Notes

SERVING SUGGESTION: green beans.

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