Greek salad
Make a fresh and colourful Greek salad in no time. It's great with grilled meats at a barbecue, or on its own as a veggie main
Greek-style roast fish
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 5 small potatoes(about 400g), scrubbed and cut into wedges
- 1 onionhalved and sliced
- 2 garlic clovesroughly chopped
- ½ tsp dried oreganoor 1/2 tbsp chopped fresh oregano
- 2 tbsp olive oil
- ½ lemoncut into wedges
- 2 large tomatoescut into wedges
- 2 fresh skinless pollockfillets (about 200g)
- small handful parsleyroughly chopped
Nutrition: per serving
- kcal388low
- fat13glow
- saturates2g
- carbs42g
- sugars11g
- fibre6g
- protein23g
- salt0.4g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
step 2
Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
