Baked fish with cherry tomatoes, olives and capsicum
2
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
This colourful combination of classic flavours brings a taste of the mediterranean to your table.
Ingredients
Baby potatoes
600 g, halved
Olive oil
1 tbs
Garlic
1 clove(s), crushed
Swordfish, raw
560 g, (buy 600g)
Yellow capsicum
1 medium, cut into 2cm pieces
Cherry tomatoes
125 g, halved
Pitted green olives
12 individual
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Lemon(s)
1 medium, wedges
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Place potatoes in a medium bowl and toss with half the oil. Line a baking tray with baking paper. Place potatoes on prepared tray and bake for 30–35 minutes or until golden and cooked. Add garlic and toss to coat. Bake for 5 minutes.
2
Meanwhile, line a baking dish with baking paper. Place fish, in a single layer, in prepared dish and top with capsicum, tomatoes and olives. Drizzle with remaining oil. Bake with potatoes for the last 15–20 minutes of cooking or until fish is cooked as desired (cooking time will vary according to the thickness of the fish). Sprinkle fish with parsley and serve with lemon wedges and garlic potatoes.
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