Mediterranean Fish Traybake with Peppers and Olives

• 600gnew potatoes, halved
• 1red pepper, cut into chunks
• 1yellow pepper, cut into chunks
• 2red onions, cut into wedges
• 4garlic cloves, unpeeled
• 3 tbspolive oil
• 2 tspdried oregano
• 4thick white fish fillets, about 150g each
• 250gcherry tomatoes
• 60gpitted black olives
• 1lemon, half sliced and half juiced
• 1 tbspcapers, rinsed
• 15gparsley, chopped
• fine salt
• black pepper

Method

1. 1Heat the oven to 200C fan. Toss the potatoes, peppers, red onions and garlic in your largest roasting tray with the olive oil, oregano, a teaspoon of salt and plenty of pepper. Spread out in a single layer and roast for 20 minutes until the potatoes are nearly tender and the onions have started to char.
2. 2Pat the fish dry and season. Push the vegetables aside to make room, lay the fish in the gaps and add the tomatoes, olives, lemon slices and capers around it.
3. 3Roast for 12 minutes more until the fish is opaque all the way through and flakes when pressed, and the tomatoes have split.
4. 4Squeeze the soft garlic out of its skins and the lemon juice over the tray, scatter with parsley and serve straight from the tray.

Per serving

kcal

420

protein

30.8g

fibre

8.4g

carbs

44.7g

fat

14.3g