Baked fish with rosemary

Baked fish with rosemary

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Grape tomatoes add a burst of fresh flavour to every forkful of this rosemary-infused dish.

The ingredient of Baked fish with rosemary

  1. 1 x 400g pkt Fresh Baby Potatoes with Butter and Herbs
  2. 4 (about 150g each) boneless snapper fillets
  3. 1 x 200g punnet grape tomatoes
  4. 150g sugar snap peas, trimmed
  5. 2 sprigs fresh rosemary
  6. 2 tablespoons capers, rinsed drained
  7. 2 tablespoons chopped fresh continental parsley
  8. 30g butter, at room temperature

The instruction how to make Baked fish with rosemary

  1. Preheat oven to 180u00b0C. Remove the perforated strip from the top of the oven bag and reserve to use as a tie. Cut the potatoes into quarters. Place the snapper, potato (including the butter from the packet), tomatoes, peas and rosemary in the oven bag. Tie to close. Pierce the bag 2-3 times. Place on a baking tray. Bake for 25 minutes or until the snapper flakes when tested with a fork in the thickest part.
  2. Meanwhile combine the capers, parsley and butter in a small bowl.
  3. Divide the snapper and vegetables among serving plates. Drizzle over any juices. Season with salt and pepper. Top with the caper butter to serve.

Nutritions of Baked fish with rosemary

fatContent: 731.34 calories
saturatedFatContent: 34 grams fat
carbohydrateContent: 18 grams saturated fat
sugarContent: 74 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 34 grams protein
sodiumContent:

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