A simple and affordable weeknight recipe using local fish and vegetables. Visit Harvest’s Pinterest board ‘Kitchen how-to’ for some great ideas on eating well on a budget, and interesting ways to use cheaper cuts of meat and seasonal vegetables.
5 small potatoes (about 400g), scrubbed and cut into wedges (Old School Farm, Seven Springs Farm)
1 onion, halved and sliced (Laos Fresh Farm, Old School Farm, Seven Springs Farm, Steve’s Vegies)
2 garlic cloves, roughly chopped (Tasmanian Natural Garlic & Tomatoes)
½ teaspoon dried oregano or ½ tablespoon chopped fresh oregano (Plants Direct Tasmania)
2 tablespoons olive oil (Coronea Grove Olives, Lentara Grove, Mt Direction Olives, Village Olive Grove)
½ lemon, cut into wedges
2 large tomatoes, cut into wedges (Tamar Valley Hydroponics, Tasmanian Natural Garlic & Tomatoes)
2 fresh skinless pollock fillets (about 200g) (alternatively firm white fish fillets from George Town Seafoods)
Small handful parsley, roughly chopped (Plants Direct Tasmania, Tamar Valley Hydroponics)
Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.