5 small (400g) Zarella Lower Carb Potatoes, scrubbed, cut into wedges
1 brown onion, halved, sliced
2 cloves garlic, roughly chopped
1/2 tsp dried oregano or 2 tsp chopped fresh oregano
2 Tbsp olive oil
1/2 lemon, cut into thin wedges
2 large tomatoes, cut into wedges
2 (150g each) skinless white fillets
Small handful parsley, chopped
1. Preheat oven to 180°C (fan-forced). Line a large roasting pan with baking paper. Put the potatoes, onion, garlic, oregano and oil in a bowl. Toss to combine. Spread out in a single layer in the pan.
2. Roast for 15 minutes, turn veggies over and roast for a further 15 minutes. Add the lemon and tomatoes to the pan. Roast for 10 minutes. Top with the fish fillets and cook for a further 10 minutes. Scatter with the parsley and serve.
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