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Roasted fish with warm capsicum and olive salad
Mains
1 ratingsRate

Roasted fish with warm capsicum and olive salad

Serves: 1
Time to make: 35 mins

Ingredients

  • 3-4 small new potatoes, halved
  • 1 red or yellow capsicum, thinly sliced
  • spray oil
  • black pepper
  • 1 small bunch fresh thyme, stalks removed, roughly chopped
  • 1 cup cherry tomatoes
  • 1 fillet firm fish such as ling or monkfish (about 150g)
  • 2 tablespoons roughly chopped green or black olives
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • chopped fresh parsley (optional)

  • Instructions

    1 Preheat oven to 180ºc. line a baking tray with baking paper. Place potatoes and capsicum on tray and spray with oil. Season with black pepper and scatter over half of the thyme. Bake for 10 minutes.

    2 Add tomatoes to tray and spread evenly. Place in oven for another 5 minutes.

    3 After 15 minutes, spray fish with a little oil and season with black pepper and remaining thyme leaves. Add to tray, scatter over olives and bake for 10-15 minutes more, until fish is just cooked through.

    4 In a small bowl, combine olive oil, vinegar and a little chopped parsley to make a dressing. Season with black pepper and a pinch of salt.

    5 Drizzle dressing over fish and vegetables and serve, garnished with thyme and parsley.

    Variations

    Make it gluten free: Check vinegar is gluten free.

    HFG tip

    NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.

    Nutrition Info (per serve)

    • Kilojoules 2400kJ

    • Calories 573cal

    • Protein 36g

    • Total fat 33g

    • –Saturated fat 5g

    • Carbohydrates 30g

    • –Sugars 15g

    • Dietary fibre 8g

    • Sodium 240mg

    • Calcium 120mg

    • Iron 6mg

    Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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    Author: Niki Bezzant - Editor-at-large
    Photographer: Bryce Carleton
    First published: Nov 2019

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