Baked fish fillets with cherry tomatoes and potatoes

400 g (2 medium) potatoes, very thinly sliced

200g Flavorite cherry tomatoes, halved

2 teaspoons lemon thyme leaves

3 table spoons olive oil

2-4 white fish fillets (middle portion)

Preheat oven to 200C. Place the tomatoes and potatoes in a baking dish lined with baking paper. Spead out evenly and drizzle with half the oil. Sprinkle with a little salt and pepper if desired.

Bake the tomatoes and potatoes for 15-20mins, or until just tender. Remove from oven and place the fish fillets on top. Drizzle with the remaining oil and spinkle with lemon thyme leaves.

Return to oven and cook for a further 10 minutes or until fish is cooked through and the potatoes are golden. Serve with steamed vegetables.


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