Try this fabulous main course recipe by Tom Rutledge for Hello Fresh.


  • 6 cloves garlic, minced

  • 1 1/2 cup flat leaf parsley, rinsed

  • 1 1/2 lemon, zest finely grated

  • 300 ml olive oil

  • 1050 g potatoes, 1cm thick slices

  • 6 white fish fillets

  • 30 black olives

  • 3 punnet cherry tomatoes cut in half

  • 300 ml white wine

  • 1 1/2 lemon, cut into wedges


  • 1.

    Preheat the oven to 200C. In a food processor combine the garlic, parsley, lemon zest and olive oil and blend until almost smooth. Set aside.

  • 2.

    Bring a saucepan of lightly salted water to the boil and parboil the potatoes for 5 minutes or until just tender. Drain and place the potatoes in a large baking tray and spoon over two tablespoons of the parsley oil. Season with sea salt and freshly cracked pepper and gently toss. Bake for approximately 10 minutes .

  • 3.

    Remove the tray from the oven and place the fish on top. Scatter the black olives and arrange the cherry tomatoes cutside up around the fish. Pour over the white wine and remaining parsley oil and bake for a further 15 minutes .

  • 4.

    Dish up your tasty Mediterranean fish and serve with wedges of lemon.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 723kj
  • Fat Total 49g
  • Saturated Fat 7g
  • Protein 27g
  • Carbohydrate 36g
  • Sugar 2g
  • Sodium 193mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is brought to you by Tom Rutledge for HelloFresh:

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