- 2 Blue Grenadier fillets
- 1 tomato
- 2 potatoes
- 1 rocket bag
- 1 garlic clove
- 1 sage bunch
1. Prepare the ingredients
Preheat oven to 180C fan forced. Wash the vegetables. Peel and cut the potatoes into 1cm slices. Cut the tomato into small dice. Thinly slice the garlic. Pick the sage leaves.
2. Par cook the potato
Bring a saucepan of salted water to the boil. Add the potatoes and cook for 5 minutes or until potatoes are par cooked. Strain through a colander or sieve.
3. Arrange the potatoes
On a lined baking tray, arrange the potatoes in a circle, leaving room for the fish fillets.
4. Add the fish
Top the potatoes with the tomato, sage and garlic. Place the fish in the middle of the vegetables. Drizzle with a little oil and sprinkle with a little salt.
5. Bake the fish
Place the fish into the preheated oven and cook for 12 minutes or until the fish is cooked through.
6. To serve
Divide the fish and vegetables between the serving plates. Season with pepper to taste. Serve with the rocket and a drizzle of olive oil.