Roasted white fish with lemon and olives

Roasted fish with olives Easy Food

Serves 4

4 x fillets of white fish, such as hake, haddock, coley, pollock or halibut
180ml white wine
Handful of mixed olives
Zest from 1 lemon, cut into strips
tbsp olive oil
Salt and black pepper
Pinch of dried chilli flakes
4 tbsp fresh parsley, chopped

  1. Preheat the oven to 200˚C/180˚C fan/gas mark 6.
  2. Place the fish in a small roasting pan. Add enough wine to reach halfway up the sides of the fish.
  3. Scatter the olives and lemon zest around the fish. Drizzle with the oil and season with salt, pepper and the chilli flakes.
  4. Roast for 20 minutes or until the fish is cooked through and flakes easily with a fork.
  5. 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