serves
4
prep
10 minutes
cook
45 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
45
minutes
difficulty
Easy
level
Ingredients
- 400 g baby potatoes, sliced in half
- 150 g cherry tomatoes, sliced in half
- 6 spring onions, trimmed
- Olive oil
- 4½ tbsp (90 ml) harissa paste
- Sea salt and ground black pepper
- small handful of mint leaves, finely chopped
- 1 tsp white wine vinegar
- 4 small firm white fish fillets (e.g. barramundi), skin scored
Instructions
- Preheat the oven to 200˚C.
- Place the potatoes in large bowl with the tomatoes and spring onions. Drizzle all over with olive oil, dot with 1-1½ tbsp harissa paste (or to taste) and season generously with sea salt and black pepper. Toss until all everything is coated and pile into a large roasting tin.
- Place in the oven to bake for 35 minutes.
- Meanwhile, prepare the mint salsa by mixing the mint with 3 tbsp of olive oil and 1 tsp white wine vinegar. Season to taste and set aside.
- Place the fish fillets on a plate and spread all over with harissa paste until completely coated.
- Remove the roasting tin from the oven and place the fish fillets on top, flesh side down.
- Return the tray to the oven and continue to cook for 10 minutes or until the fish is cooked all the way through.
- Drizzle each fillet with mint salsa and serve the tray direct to the table.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
