Baked fish with parsley mayo

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olive magazine

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Recipe by olive magazine

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1. Heat the oven to 200C/fan 180 C/gas 6. Put the potatoes and tomatoes on a large baking tray, drizzle with olive oil and season. Roast for 20 minutes then add the fish, top with lemon slices and a few capers and cook for 8-10 minutes. Meanwhile, mix the mayonnaise, parsley, lemon juice and remaining capers in a bowl and season. Serve with the fish and potatoes.

GI Assessment

Choose new potatoes in their skins and keep them whole to keep the Gi low. The tomatoes, lemon and capers will help to reduce the overall Gi.

Per serving

640 kcalories, protein 30.8g, carbohydrate 23.1g, fat 47.8 g, saturated fat 7.5g, fibre 2g, salt 1.48 g

Latest comments and suggestions

• mother*ship

  06 March 2008

  mother*ship rated and commented on this recipe

  

  I made this last night using pollack and it was very tasty and the whole family enjoyed it. However even though I cut the potatoes quite small I did cook them twice as long as suggested and they definitely needed it.

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Ingredients

• 500g new potatoes or Jersey Royal, halved
• 200g cherry tomatoes , halved
• olive oil
• 4 white fish fillets, halved
• 1 lemon , half sliced, half juiced
• 2 capers
• 200g mayonnaise
• a small bunch flat-leaf parsley , finely chopped

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Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• 500g new potatoes or Jersey Royal, halved
• 200g cherry tomatoes , halved
• olive oil
• 4 white fish fillets, halved
• 1 lemon , half sliced, half juiced
• 2 capers
• 200g mayonnaise
• a small bunch flat-leaf parsley , finely chopped

Per serving

640 kcalories, protein 30.8g, carbohydrate 23.1g, fat 47.8 g, saturated fat 7.5g, fibre 2g, salt 1.48 g

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