Dinner · Mediterranean
White fish and potato bake with olives
Roasted white fish over thinly sliced potatoes with garlic and olives.
- Serves
- 2
- Prep
- 12 min
- Cook
- 35 min
- Total
- 47 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 servings- 300 g white fish fillet
- 300 g potatoes, thinly sliced
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 10 kalamata olives, pitted
- 1 tsp dried oregano
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Preheat the oven to 200C (400F).
Toss the potato slices with 1 tablespoon olive oil, garlic, oregano, salt and pepper, and spread on a baking tray.
Roast for 18 minutes, until nearly tender.
Lay the fish over the potatoes, drizzle with the remaining olive oil and lemon juice, and scatter with olives.
Bake for 12 more minutes, until the fish flakes easily.