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    • Perch with Roasted Tomatoes and Olives

    Mark Sharron
    Easy
    40 minutes
    2-4
    Amount Per Serving: Calories 290; Fat 11g; Carbs 12g; Protein 24g
    Perch with Roasted Tomatoes and Olives is a delicious and easy-to-prepare dish that combines perch's light, flaky taste with the savoury flavours of roasted tomatoes and olives. This dish is perfect for a light lunch or dinner and is packed with flavour and nutrition. With just a few simple ingredients and minimal preparation, this dish can be on the table in no time.   
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    Ingredients

    • 4 fillets of perch 
    • 2 tablespoons olive oil 
    • 2 cloves garlic, minced 
    • 1 teaspoon dried oregano
    • 1/2 teaspoon sea salt 
    • 1/4 teaspoon freshly ground black pepper
    • 2 cups cherry or grape tomatoes
    • 1/2 cup pitted kalamata olives 
    • 2 tablespoons freshly chopped parsley
    • 1 lemon, cut into wedges for garnish (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.