Greek-style fish fillets

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: André Martin

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These Greek-style fish fillets are the perfect Med-inspired meal and can easily be made gluten free.

Serves: 4

Time to make: 30 mins

Ingredients

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400g can chopped tomatoes
1 lemon, juice and zest, finely grated
¼ cup roughly chopped fresh mint
4 x 200g thick fish fillets
100g feta cheese, crumbled
4 medium potatoes, cooked
2 medium courgettezucchiniXszucchini, summer squashX, cooked, sliced

Instructions

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1 Preheat oven to 200°C. In a bowl, combine tomatoes, 1 tablespoon lemon juice, lemon zest and mint.

2 Place fish fillets in an ovenproof dish and spoon tomato mixture over. Sprinkle with feta and black pepper. Bake for 10-15 minutes or until fish is cooked through. At 10 minutes, preheat grill.

3 Place fish under grill for 1-2 minutes until cheese is golden. Serve immediately with potatoes and courgettes.

Variations

Make it gluten free Check the canned tomatoes are gluten free

Nutrition Info (per serve)

Calories 315 cal

Kilojoules 1320 kJ

Protein 30 g

Total fat 11 g

Saturated fat 6 g

Carbohydrates 25 g

Sugar 5 g

Dietary fibre 3 g

Sodium 390 mg

Calcium 210 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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