Simple Mediterranean Fish Tray Bake
Big and bold in flavour, this one-tray wonder requires very little prep and works with any firm-fleshed white fish.
Ingredients
600g baby potatoes, cut into 2cm pieces
800g zucchini, cut into 4cm chunks (or roll cut)
Olive oil
1 Tbsp picked thyme leaves
1 tin cherry tomatoes
½ cup olives, any kind
4 fish fillets
4 anchovies, optional
Pinch of chilli flakes
2 Tbsp capers
2 Tbsp finely chopped parsley
Lemon wedges to serve
Method
Preheat the oven to 180°C.
In a large, lipped baking tray toss the potatoes and zucchini with 2 tablespoons olive oil and sprinkle with thyme, salt and pepper. Bake for 25 minutes, then remove from the oven and stir through the tinned cherry tomatoes plus ¼ cup of water from rinsing out the tin, and the olives. Cook for 15 minutes or until the potatoes are tender.
Drizzle the fish with olive oil, drape with an anchovy if using, sprinkle with chilli flakes, salt and pepper and put on top of the vegetables. Scatter over the capers. Bake for 5-10 minutes or until the fish is just cooked through. To serve, scatter with the parsley and some lemon wedges.