Ingredients
- 5 small potatoes (about 400g), scrubbed and cut into wedges
- 1 onion, halved and sliced
- 2 garlic cloves, roughly chopped
- ½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
- 2 tbsp olive oil
- ½ lemon, cut into wedges
- 2 large tomatoes, cut into wedges
- 2 fresh skinless pollock fillets (about 200g)
- small handful parsley, roughly chopped
Method
- 1. Preheat the oven to 180 degrees Celsius. In a baking dish, combine the potatoes, onion, garlic, oregano, and olive oil.
- 2.Season to taste and stir with your hands to evenly distribute the oil. Bake the items for another 15 minutes after turning them over.
- 3. Place the fish fillets on top and bake with HYSapientia air fryer oven for a further 10 minutes after adding the tomatoes and lemons.
-
4.Serve after adding parsley. Recipe by HYSA KITCHEN.
