Lemon Herb Fish with Potatoes

About This Recipe

This Greek-inspired sheet-pan dinner pairs flaky white fish fillets seasoned with lemon, oregano, and garlic-infused oil alongside golden roasted baby potatoes. Everything cooks on one tray, making it a low-FODMAP weeknight winner that is big on Mediterranean flavour and minimal on cleanup.

Ingredients

Serves 2

• 2 fillets (180 g each)firm white fish (cod or sea bass)
• 400 gbaby potatoes, halved
• 2 tbspgarlic-infused olive oil
• 1 mediumlemon, zested and juiced
• 1 tspdried oregano
• 2 tbspfresh flat-leaf parsley, chopped
• 0.5 tspsalt
• 0.25 tspblack pepper
• 8 wholeKalamata olives

Instructions

1. 1

   Start the potatoes

   Toss halved potatoes with 1 tbsp garlic-infused oil, salt, pepper, and half the oregano. Spread on a baking tray and roast at 200 °C (400 °F) for 15 minutes.

2. 2

   Prepare the fish

   Season fish fillets with remaining garlic-infused oil, lemon zest, lemon juice, remaining oregano, salt, and pepper.

3. 3

   Add fish to the tray

   After 15 minutes, push potatoes to the sides and nestle the fish fillets in the centre. Scatter olives around. Return to the oven for 10–12 minutes until fish is flaky and opaque.

4. 4

   Serve

   Transfer to plates, squeeze extra lemon juice over the top, and scatter with fresh parsley.

Variations

• •

  Add halved cherry tomatoes in the last 5 minutes of baking.

• •

  Substitute sweet potatoes for regular potatoes.

Storage

Refrigerate up to 2 days. Reheat gently in a low oven.