| Serves: 2 |
Difficulty: Easy |
Prep: 10 mins | Cook: 50 mins |
| 5 small potatoes(about 400g), scrubbed and cut into wedges |
| 1 onion halved and sliced |
| 1 large garlic clove crushed |
| ½ tsp dried oregano or ½ tbsp chopped fresh oregano |
| 2 tbsp olive oil |
| ½ lemon cut into wedges |
| 2 large tomatoes cut into wedges |
| 2 fresh skinless pollock fillets (about 200g) |
| small handful parsley roughly chopped |
| 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. |
| 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. |
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