700g bag Wattie’s frozen Country Style Herb Potato Roasters
400g can Wattie’s Pesto Style Tomatoes
4 x 125g fish fillets (such as tarakihi, cod, gurnard or snapper)
2 Tbsp black olives, pitted and halved
1–2 Tbsp capers
Fresh parsley leaves to garnish
Lemon wedges (to serve)
- Preheat the oven to 200°C (fan assisted). Place the Wattie’s Country Style Herb Potato Roasters in a baking dish. A lasagne-style dish (2L capacity) works well. Pour over the Wattie’s Pesto Style Tomatoes. Bake for 20 minutes.
- Remove from the oven and place the fish fillets on top of the roasters. Return the dish to the oven and bake for a further 8–10 minutes or until the fish is cooked.
- Scatter over the black olives and capers, and garnish with parsley leaves. Serve with steamed asparagus or baby peas and a lemon wedge.
- Replace Pesto Style Tomatoes with Italian Style Tomatoes, if wished.