Slow-roasted Fish with Gremolata and Tomatoes - Healthy Inspirations

Slow-roasted Fish with Gremolata and Tomatoes

Thanks to Nola C at our Frewville, SA centre for this colourful pic.

Great Shape – protein, vegetable, fat

Reset – suits all phases

Serves 4

Ingredients

1 small bunch flat-leaf parsley, leaves only, finely chopped
1 clove garlic, minced
Juice of 1 lemon
2 Tbsp olive oil
600g flounder fillets (or substitute with other firm white fish)
2 punnets cherry tomatoes

Method

  1. Preheat oven to 150°C.

  2. Make gremolata: combine the parsley, garlic and lemon juice and season with salt and pepper.

  3. Place an ovenproof skillet over medium-high heat. Season the fish generously with salt and pepper. Add the oil to the hot pan and then add the fish, skin-side up. Cook just long enough to sear the fish.

  4. Turn the fish so the skin-side is down, sprinkle the cherry tomatoes around the fish and transfer to the oven. Bake until the fish is cooked through and the tomatoes are beginning to burst, 20 to 30 minutes (time varies depending on the thickness of the fish).

  5. Remove from the oven and spread the gremolata over the fish. Serve immediately.

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