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** Christina Burridge's Roast Fish, Potatoes, Tomatoes, and Olives
I love fish and potatoes in all their glorious variations. This one brings some Mediterranean cheer to a rainy evening for only a few minutes prep time. For two people, but easy to upsize for four.
* 2 medium potatoes, chunked (the smaller the chunks, the quicker they cook) * olive oil * 300g firm white fish fillets - halibut or ling cod work best, brushed with olive oil, salt, pepper * 12 or so cherry tomatoes, on the stem, if possible * 12 or so black olives * parsley, chopped
Heat the oven to 450°F. Oil a small baking tray.
Parboil the potatoes in salted water for 5 minutes and let them dry. Toss in olive oil and spread out on the tray. Cook for 30 minutes or so, turning occasionally so the chunks brown. You want them not quite cooked. Move to one side and add the fish.
Turn up the heat to 475°F and toss in the tomatoes and olives. Cook for 10 minutes or until fish is just barely done.
Serve sprinkled with chopped parsley. BC Chardonnay would be a fine match.
Christina Burridge champions BC's wild seafood for a day job and writes about food and wine whenever she finds the time.
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