Baked Lemon & Herb Fish With Cherry Tomatoes

Covid increases the awareness of remote working luckily. As a graphic designer, I was spending so much time on the computer; this was causing not having enough time for shopping or cooking. Eventually, I started to gain weight and eat junk food a lot. To stop this, I searched for an online food ordering service and decided to go with Gousto. I loved their branding and brand messaging, as well as their recipes. Since I’m Turkish and enjoy the Mediterranean diet, their recipes were the closest one to my taste. To keep everything in my archive, I’m writing their recipes in here too for future reference.

Recipe for 2

INGREDIENTS

• 1 lemon
• 250g cherry tomatoes
• 1tsp dried oregano
• 10g parsley & dill mix
• 3 white potatoes
• 3 garlic cloves
• 50g lamb’s lettuce
• 1tsp dried basil
• 2x100g basa fillets
• 5.5g vegetable stock mix
• Olive oil

Before you begin…

This recipe takes around 5 min to prep, so get your oven-proof dish and all your ingredients ready, then wash your fruit and veg.

METHOD

1. Preheat the oven to 220°C / 220°C (fan) / 425°F / Gas 7. Boil half a kettle. Chop the potatoes into small bite-sized pieces. Add them to a large oven-proof dish.
2. Crush the garlic cloves by squashing them with the side of a knife (but kep the skins on!)
3. Add the crushed garlic to the dish with the cherry tomatoes, a generous drizzle of olive oil and a pinch of salt. Give everything a good mix up and put the dish in the oven for an initial 35 min.
4. Meanwhile, dissolve the veg stock mix in 100ml boiled water and stir in the dried basil and dried oregano – this is your herby stock. Slice ½ lemon into slices. Set aside for later.
5. After 35min, remove the dish from the oven and pour the herby stock all over the potatoes and tomatoes. Top with the basa fillets. Squeeze over the remaining lemon and top the basa fillets with the lemon slices.
6. Return the dish to the oven for 15-20 min or until the fish is cooked through. Your fish is cooked once it turns opaque and flakes easily. Wash the lamb’s lettuce, then pat it dry with kitchen paper.
7. To serve, add a few knobs of butter to the potatoes and leave to melt. Tear the parsley and dill all over. Set the dish in the centre of the table, ready to share. Drizzle the lamb’s lettuce with some olive oil and serve it alongside everything.

Enjoy!