Set-and-Forget Fish and Potato

Nutrition per serve

Ingredients

• 1pcs potato
• 1pcs lemon
• 300g basa fish fillets
• 10g pepper and garlic seasoning
• 40g slivered almonds
• 50g rocket leaves
• 30ml olive oil
• 10ml balsamic or red wine vinegar

Method

1. Step 1 — Preheat oven
   Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper.
2. Step 2 — Prep ingredients
   Thinly slice the unpeeled potato. Thinly slice half the lemon and cut the remaining lemon into wedges.
3. Step 3 — Assemble tray bake
   Put the potato on the lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Put the fish on top of the potato. Drizzle the fish with 2 tsp olive oil, scatter over the pepper and garlic seasoning (see Kitchen notes), season with salt and turn to coat.
4. Step 4 — Bake fish and veggies
   Top the fish with the lemon slices and bake for 10 mins. Add the almonds to the tray and bake for a further 5-8 mins until the fish is cooked through (see Kitchen notes) and the potato is tender.
5. Step 5 — Serve up
   Meanwhile, combine 2 tsp balsamic vinegar and 2 tsp olive oil in a large bowl. Add the rocket and toss to coat. Divide the tray bake and rocket salad among plates. Serve with the lemon wedges for squeezing over. Enjoy!
6. Step 6 — Kitchen notes
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.

Allergens

Fisch, Gluten, Sesamsamen, Sojabohnen, Sulfit, Wheat, Almond