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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Adapted from a WW cookbook Ingredients:
5 small salad potatoes |
1 garlic clove, crushed |
4 firm white fish fillets (i used dory) |
1 tablespoon olive oil |
8 cherry tomatoes, halved |
salt and pepper |
1 tablespoon lemon rind, grated |
1/2 cup fresh basil leaf (to garnish) |
Directions:
1. Pre heat oven to 200°C.
2. Wash the potatoes and then cook whole in their skins in a large pot of boiling salted water until tender.
3. Cool slightly then cut into 2cm slices and place in a lightly oiled baking dish.
4. Sprinkle wih the crushed garlic.
5. Place the fish fillets on top of the potatoes.
6. Drizzle with olive oil then scatter with the tomatoes.
7. Season with salt and pepper and cover with tin foil.
8. Bake for 15 minutes.
9. Remove foil, sprinkle the lemon rind over and bake another 10 minutes or until fish is cooked.
10. Sprinkle the basil leaves over and serve.
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