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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

    • Preheat oven to 400 dgrees F.

    • Place the perch fillets in a single layer on a baking sheet.

    • Drizzle the olive oil over the fillets and sprinkle with garlic, oregano, salt, and pepper.

    • Arrange the tomatoes and olives around the fish.

    • Roast in the oven for 15-20 minutes, or until the fish is cooked through and the tomatoes are softened.

    • Sprinkle with parsley and serve with lemon wedges.

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