| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
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Ingredients
- 2 Fish Fillets cleaned, gutted
- 5 small potatoes chopped into wedges
- 2 large tomatoes chopped into wedges
- 1 onions halved and sliced
- 2 garlic cloves roughly chopped
- ½ Lemon chopped into wedges
- 2 tbsp olive oil
- ½ tsp Dried Oregano
- A handful Parsley roughly chopped
Ingredients
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Instructions
- Preheat the oven at 200° C. Add the potatoes, onions, garlic, oregano and olive oil in a roasting pan and season with salt and pepper. Mix well, coating everything in the oil. Place the pan in the oven and roast for about 15 minutes. Give everything a turn and roast again for another 15 minutes.
- Add the lemon and tomato wedges, and roast for 10 minutes more. Top with the salt-seasoned fish fillets and continue to roast for 10 minutes.
- Garnish with parsley and serve hot with your favourite drink and Greek salad or pita with beetroot hummus.
Recipe Notes
Recipe Tip
Use a firm, white fish such as cod, tilapia, catfish, snapper or basa.
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Frequently Asked Questions
Can I pan-roast the fish?
Yes. You can pan-roast the fish for about 3-4 minutes on each side, depending on the type of fish. Roast the vegetables separately and then plate everything together.
How do I prevent the fish from drying out?
You can avoid the fish from drying out by adding lemon juice, oil or stock while cooking.