35 Min
very easy
4 People
Rating starstarstarstarstar
Delicious one-tray with potatoes, leek, fresh thyme and olive oil. Topped with snapper fillets, seasoned with lemon. Served with a fresh green salad.

Fish can be replaced with chicken breast.
1. Set oven to 220°C. 
Slice leek. Spread potatoes, leek and stripped thyme leaves (reserve some for salad if you like) over a large, lined oven tray. Drizzle with 2 tbsp olive oil and pour over 1/2 cup warm water. Season with salt and pepper.

2. Cover with foil, cook for 15 minutes in the upper part of the oven.

3. Slice cucumber into rounds. Chop capsicum, trim and slice snow peas. Arrange on a serving platter and drizzle with 1 tbsp olive oil. Scatter with reserved thyme leaves (optional) and season with salt and pepper to taste.

4. Remove foil from potato bake. Rub or spray fish with oil and top with thinly sliced lemon. Place on top of the potatoes and bake in the oven for further 10-15 minutes, uncovered, or until fish is cooked through and potatoes are tender.

5. Serve fish and potato bake with salad. Cut any remaining lemon into wedges and serve on the side.

The thinner the layer of potatoes, the shorter the cooking time. If you decide / prefer to cook potatoes in a smaller baking dish (in a thicker layer), allow an extra 10-15 minutes of cooking before adding fish on top.

No Fish option - replace wirh chicken breast fillet 
Halve and cook chicken breast in a separate pan with oil, grated lemon zest and some fresh thyme leaves until cooked through. Slice and serve with potato bake, salad and lemon wedges.
leek 1
sliced potatoes 800g
thyme 1/2 packet

lebanese cucumber 1
green capsicum 1
snow peas 1/2 punnet (125g)

white fish fillets 2 packets
lemon 1

From your pantry: Oil, salt & pepper