Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core membership membership & Workshops 12 month plans only. Offer ends 23/12/24. See terms.
Join now
Photo of Baked fish with cherry tomatoes, olives and capsicum by WW

Baked fish with cherry tomatoes, olives and capsicum

5
Points®
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Moderate
This colourful combination of classic flavours brings a taste of the mediterranean to your table.

Ingredients

Baby potatoes

600 g, halved

Olive oil

1 tbs

Garlic

1 clove(s), crushed

Swordfish, raw

560 g, (buy 600g)

Yellow capsicum

1 medium, cut into 2cm pieces

Cherry tomatoes

125 g, halved

Pitted green olives

12 individual

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Lemon(s)

1 medium, wedges

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Place potatoes in a medium bowl and toss with half the oil. Line a baking tray with baking paper. Place potatoes on prepared tray and bake for 30–35 minutes or until golden and cooked. Add garlic and toss to coat. Bake for 5 minutes.
  2. Meanwhile, line a baking dish with baking paper. Place fish, in a single layer, in prepared dish and top with capsicum, tomatoes and olives. Drizzle with remaining oil. Bake with potatoes for the last 15–20 minutes of cooking or until fish is cooked as desired (cooking time will vary according to the thickness of the fish). Sprinkle fish with parsley and serve with lemon wedges and garlic potatoes.

Notes

SERVING SUGGESTION: Green salad, drizzled with 1 tablespoon each of extra-virgin olive oil and balsamic vinegar.

You might like

You might like