(Serves 2)



5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
1/2 tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
1/2 lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (or any white fish) – about 200g
small handful parsley, roughly chopped



Heat oven to 200C/180C. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more. Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over. *BBC Good Food Magazine Middle East*


Nutritional Information:

Per serving: calories 388; fat 13g; sat fat 2g; carbs 42g; sugars 11g; fibre 6g; protein 23g; salt 0.4g

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