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Easy Fish Provençal
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Easy Fish Provençal

You can’t go wrong with 5 simple ingredients, with your oven doing all the hard work. This fish bake is sure to become a favourite for its simplicity and great flavours.

Makes 4
Prep Time 5 minutes
Cook Time 30 minutes
Easy

Ingredients

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)

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS

Made with

madeWith Product
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Country Style Herb Roasters

From the fields of Canterbury we bring you these tasty skin-on potato pieces with a golden crispy crunch, generously seasoned with an irresistible blend of country style herbs.

madeWith Product
i

Pesto Style Tomatoes

Ripened on the vine under the Hawke's Bay sun, Wattie's Pesto Tomatoes are blended with onions and basil, garlic, Parmesan, olive oil, and pinenuts.

Method

Step 1
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.
Step 2
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.
Step 3
Scatter over the black olives and capers, and garnish with parsley leaves. Serve with steamed asparagus or baby peas and a lemon wedge.

Tips

Replace Pesto Style Tomatoes with Italian Style Tomatoes, if wished.
What do I need?
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700 g bag Wattie’s frozen Country Style Herb Potato Roasters
400 g 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)
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