Photo of Greek baked fish by WW

Greek baked fish

9
6
2
SmartPoints® value per serving
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Easy
Fresh oregano and lemon scented fish with Mediterranean vegies is a light and tasty meal to serve your family any night of the week.

Ingredients

baby potato

800 g, cut into 2cm cubes

zucchini

2 medium, chopped

eggplant

1 small, chopped

cherry tomato

250 g

black olives, drained

30 g, pitted, halved

white fish

500 g, (4 x 125g), firm variety

olive oil

1 tbs

fresh oregano

2 tbs, chopped

lemon juice

2 tbs

oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a large baking tray with oil. Arrange potato slices on tray and spray lightly with oil. Bake for 20 minutes or until golden.
  2. Meanwhile, place zucchini, eggplant, tomatoes and olives onto another tray lined with baking paper. Lightly spray with oil. Bake for 10 minutes.
  3. Gently push vegetables to one end of tray. Add fish to the other end and drizzle with combined olive oil, oregano and lemon juice. Season. Bake for another 10-12 minutes or until fish is cooked through and vegetables are tender. Serve fish with vegetables and potatoes.

Notes

Tip: Choose fish fillets that are a similar thickness so the pieces cook evenly. Serving suggestion: Baby rocket leaves drizzled with balsamic vinegar or steamed green beans.

Start eating better than ever!