Serves 4
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  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.

Nutrition Facts

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