Preparation time is 15minutes
Cook time is 15minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 16.61 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1 clove garlic, thinly sliced
- 2 roasted red capsicums, sliced (from the deli counter)
- 4 skinless blue eye trevalla fillets
- 1 large red onion, thinly sliced into rounds
- 1/2 cup fresh continental parsley, coarsely chopped
- 400grams can whole peeled tomatoes
- 2tablespoons baby capers
- 2tablespoons extra virgin olive oil
- 5milliliter extra virgin olive oil spray
- 8 kalamata olives, pitted, quartered lengthways
- 200grams leafy mix
- 1/4 cup gluten free breadcrumbs lemon and herb
- 1.50kilograms small potatoes
- 1/2 cup dry white wine
Method
Step 1 of 5
Preheat the oven to 220°C fan-forced. Place fish on a baking paper-lined oven tray. Spray with oil, sprinkle over crumbs and press to coat. Spray with oil. Bake for 10-15 minutes until just cooked through.
Step 2 of 5
Turn the stove on high and bring water to boiling. Reduce heat to medium-low or low. Cover the pan with a lid. Cook the potatoes in gently boiling water until tender, about 15 minutes for cubed potatoes and new potatoes and 20 to 25 minutes for quartered potatoes.
Step 3 of 5
Meanwhile, for sauce, drain tomatoes through a sieve placed over a bowl, discard liquid. Coarsely chop the tomatoes.
Step 4 of 5
Heat oil in a large sauté pan over medium heat. Add onion and cook, stirring, for 5-8 minutes or until very soft. Add garlic and stir for a few seconds. Add tomatoes and wine and simmer for 5 minutes. Add capsicum, olives, capers and parsley. Season to taste.
Step 5 of 5
Place fish on plates, top with potatoes, tomato sauce, and salad to serve. Tip 1: Swap blue eye trevalla for other white fish fillets such as ling in this recipe. Tip 2: Add 1/2 tsp hot sauce or 1/4 tsp dried chilli flakes with the tomatoes for a spicy sauce.
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