• 2 tablespoons olive oil
  • 4 garlic cloves, peeled and crushed
  • 2 red onions, peeled and cut into 2cm wedges
  • 225g pack cherry tomatoes on the vine
  • 2 fresh skinless white fish fillets
  • 2 tablespoons fresh parsley, chopped
  • 1 lemon, cut into wedges, to garnish


  1. 1

    Preheat the oven to 180ºC, fan 160ºC, gas mark 4.

  2. 2

    Toss together 1 tablespoon of the olive oil, the garlic and red onion wedges. Place in a roasting tin and lay the vine tomatoes on top.

  3. 3

    Lay the fish over the vegetables and drizzle with the remaining olive oil. Season with sea salt and black pepper.

  4. 4

    Bake for 30 minutes or until the fish is cooked through and serve scattered with fresh parsley and garnished with lemon wedges.

Nutritional Details

Each serving provides
  • Energy 1654kj 395kcal 20%
  • Fat 14.0g 20%
  • Saturates 2.0g 10%
  • Sugars 12.0g 13%
  • Salt 0.7g 12%

% of the Reference Intakes

Also in these Scrapbooks

Back to top