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Ingredients
Method
- 2 sliced red onions
- 3 tbsp olive oil
- 1 lemon
- 120g spinach leaves
- 250g halved cherry tomatoes
- 4 chopped garlic cloves
- 10g chopped rosemary leaves
- 4 frozen white fish fillets
- 400g thickly sliced potatoes
- 10g chopped parsley
- Preheat the oven to 200C. Place the onions in a baking dish and toss with 1 tbsp of oil and some seasoning. Bake for 10 mins to soften, and meanwhile cut 4 thin slices from the lemon and set aside. Stir the tomatoes, spinach, rosemary, garlic and 1 tsp of oil into the baking dish with the onions. Top with the fish fillets, drizzle with a little more oil and seasoning, and place the lemon slices on top. Cover the baking dish with foil.
- Place the potato slices in a baking tray and toss with 1 tbsp of oil and some seasoning, then arrange in an even layer. Bake the dishes with the fish and the potatoes for 30 mins, turning the potatoes halfway through. When the potatoes are browned and the fish is cooked through, squeeze the lemon over the fish and scatter with parsley, then serve with the crispy potatoes alongside.
35 mins
4 serving
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