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Oven-bake white fish fillets with potatoes (regular, or sweet), tomatoes and herbs for a healthy and gluten-free weeknight dinner

Ingredients (serves 2)

  • 5 small potatoes (about 400g), scrubbed and cut into wedges (swap for Sweet Potatoes to be even healthier)
  • 1 onion, halved and sliced
  • 2 garlic cloves, roughly chopped
  • 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 white fish fillets (whatever type you like!) (about 200g)
  • small handful parsley, roughly chopped

We’d also suggest serving with some mixed vegetables or side salad.


  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.

Nutritonal Info

kCalories: 388 (1669 kilojoules)
Proetin: 23g
Carbs: 42g
Fat: 13g
Saturates: 2g
Fibre: 6g
Sugar: 11g
Salt: 0.4g

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