Serves 4, Prep 10 mins, Cook 20 mins

WHO - - Food -


600g se­bago pota­toes, peeled, thickly sliced 1 small red onion, halved, thinly sliced 1 red cap­sicum, thinly sliced ¼ cup olive oil 2 cloves gar­lic, crushed Salt and pep­per, to taste 4 x 150g thick white fish fil­lets LEMON CA­PER DRESSING: ¼ cup ex­tra vir­gin olive oil 2 tbsp lemon juice 1 tbsp drained ca­pers, chopped 1 tbsp chopped fresh dill

1 Mi­crowave pota­toes un­til ten­der. Drain. 2 Mean­while, make dressing. Com­bine all in­gre­di­ents in a small jug. Mix well. 3 Place pota­toes in a shal­low, rec­tan­gu­lar, oven­proof dish with onion and cap­sicum. Pour over com­bined oil and gar­lic. Sea­son with salt and pep­per. Toss to coat. Spread out in dish. 4 Cook in a hot oven (200°C) for 10 min­utes. Re­move from oven. Place fish over pota­toes. Driz­zle with 2 tbsp of the dressing. Re­turn to oven. Cook for a fur­ther 10 min­utes, or un­til fish is cooked. 5 Serve with re­main­ing dressing.

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