Servings
4
Prep time
Cook time
Recipe
Ingredients
- 4 fish fillets (cod, tilapia or halibut)
- 50g butter
- 2 tbsp olive oil
- 1 small brown onion, diced
- 4 cloves garlic, diced
- ¼ cup vegetable stock
- 1 lemon, sliced, plus zest
- 4 tbsp lemon juice
- 4 tbsp capers, drained
- 80g cherry tomatoes
- 1 tbsp rosemary
- 1 tbsp thyme
- Salt & pepper, to taste
- Fresh parsley, to garnish
- 4 medium-sized potatoes,
- washed & scrubbed
- 2 tbsp melted butter
- 2 tbsp melted butter
- Salt & pepper, to taste
- 2 sprigs rosemary
Method
- Preheat oven to 200°C. Line a baking tray with baking paper.
- To prepare the baked potatoes, cut them into wedges or cubes.
- In a large bowl, add the potatoes, olive oil, melted butter, rosemary, salt and pepper and mix to combine.
- Spread the potatoes in a single layer on the baking tray. Bake for 30-35 mins or until golden brown and crispy, turning them halfway through.
- Meanwhile, in a large ovenproof dish, heat the olive oil and butter over medium-low heat. Add onion and garlic and cook until translucent, stirring occasionally.
- Add remaining ingredients and bring to a soft boil, then let simmer for 5-10 mins.
- Place the fish fillets in the dish and spoon the sauce over the top.
- Place the fish in the oven alongside the potatoes and bake for 12-15 mins or until cooked through.
- Remove the fish and potatoes from the oven, garnish with fresh parsley and serve.
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