One pan roasted fish
Calorie controlled cooking spray
New potatoes, raw
600 g, thinly sliced
Vegetable stock cube(s)
1 cube(s), 250ml, ensure gluten free
1 medium, (red), sliced into thin wedges
4 large, sliced into wedges
4 fillet(s), medium, 4 x 120g
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C. Spray a large roasting tin with calorie controlled cooking spray. Arrange the sliced potatoes in the tin in an even layer, then add the stock. Bake for 40 minutes, adding the onion wedges after 15 minutes.
- Remove from the oven and add the tomatoes, then arrange the fish fillets on top. Squeeze the juice from half the lemon over the fish, then slice the remaining lemon and arrange on top of the fish with sprigs of tarragon. Season with black pepper and bake for a further 15 minutes, until the fish is cooked. To check, the flesh should be opaque and should flake easily when tested with a fork.
- Serve, garnished with extra tarragon.