Fish Tray Bake

4
Servings
10m
Prep Time
50m
Cook Time
1h
Ready In


"From our Sunday newspaper The Sunday Times. NOTE full recipe title is Lemon, Olive & Harissa Fish Tray Bake."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (491.4 g)
  • Calories 498.4
  • Total Fat - 21.8 g
  • Saturated Fat - 5.2 g
  • Cholesterol - 105.9 mg
  • Sodium - 241.5 mg
  • Total Carbohydrate - 39.6 g
  • Dietary Fiber - 10.4 g
  • Sugars - 8.5 g
  • Protein - 38.8 g
  • Calcium - 235.1 mg
  • Iron - 3.5 mg
  • Vitamin C - 54.4 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 220C/200C fan-forced and line a large baking tray with baking paper.

Step 2

Combine chickpeas, potato, onion, lemon and capsicum in a large bowl and add oil and toss to coat and then transfer chickpea mixture to prepared tray and season with salt and pepper and bake for 30 minutes or until potato is just tender.

Step 3

Meanwhile, place harissa paste in a large bowl and add fish and rub to coat.

Step 4

Remove tray from oven and arrange fish on top of chickpea mixture and return to oven and bake for a further 20 minutes or until fish is cooked through and potato is golden and tender.

Step 5

Sprinkle with olives, fetta and mint and serve.

Tips & Variations


No special items needed.

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