Roasted garlic snapper with tomatoes
Black olives, drained
fresh flat-leaf parsley
2 individual, (80g) roasted
Combine ½ garlic clove (crushed), 30g pitted kalamata olives (sliced), ½ tbs finely chopped fresh flat-leaf parsley, ½ tbs lemon juice and 1 tsp of olive oil. Place 150g snapper fillet in an ovenproof dish. Pour over olive mixture and season well. Cover dish with foil and bake with 100g trussed vine-ripened tomatoes in oven preheated to 180°C or 160°C fan-forced until fish is cooked through. Serve with 100g baby spinach leaves and 2 (80g) roasted baby (chat) potatoes.