Cooking Healthier with Tom Kerridge: Spanish Style Traybake Fish

white fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based option, while canned tuna is more budget-friendly.

green olives

🥗Healthier: kalamata olives

💰Cheaper: black olives

Kalamata olives provide a richer flavor, while black olives are often less expensive.

Peel and slice the potatoes.

Poach the potatoes in chicken stock until just cooked.

Slice one onion and add it to a round oven-proof tray.

Add a pinch of salt and pepper to the onion in the tray and soften it.

Thinly slice a bulb of fennel and add it to the tray with the onion.

Mince three cloves of garlic and add to the tray.

Cut a punnet of cherry tomatoes in half and add them to the tray.

Add canned chopped tomatoes to the tray.

Stir in one teaspoon of smoked paprika and one teaspoon of dried chili flakes.

Add a good pinch of saffron to the mixture in the tray.

Squeeze the juice of one lemon into the tray.

Add pitted green olives to the mixture in the tray.

Layer the poached potatoes on top of the mixture in the tray.

Pour poaching stock into the bottom of the tray until it comes up to the potatoes.

Drizzle olive oil over the top of the potatoes.

Bake in the oven at 200°C for about 25 minutes.

After 25 minutes, place four pieces of fish on top of the potatoes.

Drizzle olive oil over the fish and sprinkle with rock salt.

Return to the oven for about 8 minutes until the fish is cooked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens