Roasted white fish with lemon and olives recipe

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4 hake fillets, or other white fish such as haddock

180ml white wine, coley

1 handful of mixed olives, pollock or halibut

1 lemon

1 tbsp olive oil

Salt and black pepper, zest

1 pinch of dried chilli flakes, cut into strips

4 tbsp fresh parsley

, chopped

Preheat the oven to 200˚C/180˚C fan/gas mark 6.
Place the fish in a small roasting pan. Add enough wine to reach halfway up the sides of the fish.
Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with salt, pepper and the chilli flakes.
Roast for 20 minutes or until the fish is cooked through and flakes easily with a fork.
Remove from the oven and sprinkle with the parsley. Divide the fish amongst individual plates and spoon the olives and sauce over the top.

Per serving: 233kcals, 7.3g fat (1.2g saturated), 2.9g carbs, 0g sugars, 31.5g protein, 0.8g fibre, 0.398g sodium

Roasted white fish with lemon and olives