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How to make Baked fish with rosemary

Yield = 4
Prep time: 0:05
Cook time: 0:25
Total time: 0:30

Ingredients

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

Method

  • Step 1 Preheat oven to 180°C. 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.
  • Step 2 Meanwhile combine the capers, parsley and butter in a small bowl.
  • Step 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.