Fish with olive tapenade & oregano vegetables

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Golden roast potato salad with green beans, crunchy flaked almonds served with flakey fish fillets and olive tapenade for dipping.
1. Set oven to 220ºC. Halve potatoes and tomatoes. Toss together on a lined oven tray with 2 tsp dried oregano, 1 tbsp oil, salt and pepper. Roast for 15-20 minutes until potatoes are just tender.

2. Drain the olives and blend together with 1 crushed garlic clove, 1 tbsp vinegar and 2 tbsp olive oil until smooth. Season with salt and pepper.

3. Trim and halve beans. Remove tray from oven and toss the beans through the vegetables. Scatter over almonds. Return to oven for 5 minutes until potatoes are cooked through.

4. Thinly slice spring onions and roughly chop parsley. Toss with 1/2 lemon zest, 1/2 juice (wedge remaining) and 3 tbsp olive oil. Scatter over vegetables on the tray.

5. Add 1 tbsp oil to pan. Season fish with salt and pepper. Cook for 3-4 minutes on each side, or until cooked through.

6. Divide vegetables and fish among plates. Spoon over olive tapenade to taste. Serve with lemon wedges.

You can also add other dried herbs such as thyme or rosemary to the roast potatoes.
No fish option - white fish fillets are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Baby potatoes, 800g
Cherry tomatoes, 1 bag (200g)
Green olives, 1 jar
Green beans, 1 bag (250g)
Flaked almonds, 1 packet (40g)
Spring onions, 1/3 bunch *
Parsley, 1 bunch
Lemon, 1
White fish fillets, 2 packets

oil (for cooking + olive), salt, pepper, dried oregano, garlic (1 clove), white wine vinegar