A fast, light and delicious gluten-free weeknight dinner. Seasoned with a herb and chilli rub, white fish fillets are baked to develop a crispy topping.
⅔ cup finely chopped fresh herbs
1 finely chopped fresh long red chilli
1 tbsp olive oil
Salt and pepper, to season
4 firm white fish fillets
750 g potatoes
¼ cup Greek-style natural yoghurt
steamed snow peas, to serve
steamed zucchini, to serve
- Combine herbs, chilli and olive oil in a bowl. Season with pepper. Rub herb mixture over fish fillets. Place onto a lined baking tray and bake at 180°C (160°C fan forced) for 10-15 min or until cooked.
- Meanwhile, cook potatoes until tender. Quarter potatoes and toss with yoghurt, season to taste. Serve fish with potatoes and steamed green vegetables.