Fish Tray Bake
Recipe: #36382
January 31, 2021
"From our Sunday newspaper The Sunday Times. NOTE full recipe title is Lemon, Olive & Harissa Fish Tray Bake."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (491.4 g)
- Calories 498.4
- Total Fat - 21.8 g
- Saturated Fat - 5.2 g
- Cholesterol - 105.9 mg
- Sodium - 241.5 mg
- Total Carbohydrate - 39.6 g
- Dietary Fiber - 10.4 g
- Sugars - 8.5 g
- Protein - 38.8 g
- Calcium - 235.1 mg
- Iron - 3.5 mg
- Vitamin C - 54.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 220C/200C fan-forced and line a large baking tray with baking paper.
Step 2
Combine chickpeas, potato, onion, lemon and capsicum in a large bowl and add oil and toss to coat and then transfer chickpea mixture to prepared tray and season with salt and pepper and bake for 30 minutes or until potato is just tender.
Step 3
Meanwhile, place harissa paste in a large bowl and add fish and rub to coat.
Step 4
Remove tray from oven and arrange fish on top of chickpea mixture and return to oven and bake for a further 20 minutes or until fish is cooked through and potato is golden and tender.
Step 5
Sprinkle with olives, fetta and mint and serve.
Tips
No special items needed.
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