You can’t go wrong with 5 simple ingredients, with your oven doing all the hard work. This fish bake is sure to become a favourite for its simplicity and great flavours.
700g bag Wattie's frozen Country Style Herb Potato Roasters
400g can Wattie's Pesto Style Tomatoes
4 x 125g fish fillets (such as tarakihi, cod, gurnard or snapper)
2 Tbsp black olives, pitted and halved
1-2 Tbsp capers
Fresh parsley leaves to garnish
Lemon wedges (to serve)
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
From the fields of Canterbury we bring you these tasty skin-on potato pieces with a golden crispy crunch, generously seasoned with an irresistible blend of country style herbs.
Ripened on the vine under the Hawke's Bay sun, Wattie's Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.
Method
Step 1
Preheat the oven to 200°C (fan assisted). Place the Wattie's Country Style Herb Potato Roasters in a baking dish. A lasagne-style dish (2L capacity) works well. Pour over the Wattie's Pesto Style Tomatoes. Bake for 20 minutes.
Step 2
Remove from the oven and place the fish fillets on top of the roasters. Return the dish to the oven and bake for a further 8-10 minutes or until the fish is cooked.
Step 3
Scatter over the black olives and capers, and garnish with parsley leaves. Serve with steamed asparagus or baby peas and a lemon wedge.
Tips
Replace Pesto Style Tomatoes with Italian Style Tomatoes, if wished.
What do I need?
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1
700 g bag Wattie’s frozen Country Style Herb Potato Roasters
2
400 g can Wattie’s Pesto Style Tomatoes
3
4 x 125g fish fillets (such as tarakihi, cod, gurnard or snapper)