Let’s make this baked snapper with potato and black olives. Only 6 ingredients and you have a tasty, no-fuss weeknight dinner.
Watch Amanda whip this yummy meal up over on Instagram HERE.

Prep time 15 minutes l Cook time 35 minutes l Serves 4

– 4 tablespoons olive oil

– 3 potatoes, peeled and sliced into 0.5 cm thick rounds

– 1 tablespoon dried oregano

– 4 fillets red snapper, deboned (or any white firm fish)

– 1 (40ml) lemon, juice

– ¾ cup black kalamata olives, pitted, drained

– Salt and pepper to taste

– 10g parsley, chop finely to garnish

1. Preheat the oven to 180ºC fan and have a large sheet pan (28cm x 35cm) greased with 1 tablespoon of olive oil.

2. Place sliced potatoes into a bowl with 2 tablespoons of olive oil, oregano and 1 tablespoon of sea salt.

3. Mix thoroughly and spread out onto the baking tray to cover the base. Evenly spread potato pieces onto the pan and bake for 20 minutes.

4. Take pan out of the oven and distribute most of the potato slices to the edges of the pan. Place snapper fillets on the base, skin side up,  of the tray in between the potatoes. Add black olives around the fish. Add lemon juice on fish skin, 1 tablespoon of olive oil and a sprinkle of salt and pepper.

5. Bake for 15-20 minutes depending on how thick your snapper fillets are.

6. To serve, add olive oil, season and add fresh parsley leaves.