Greek Style Roast Fish

Another fantastic one pot meal, with delicious light traditional Mediterranean flavours, of garlic, lemon and oregano.  Delicious for an evening meal in spring and summer, and light enough to fit in anyone’s calorie budget.

I love fish, especially when we are on our holidays in Cornwall, and can practically get it straight off the boat. Pollock is a cheaper substitute for cod and haddock, but any white fish could be used in this dish.  Fish absorbs all the delicious flavours and only needs a short time to cook, making it ideal for quick mid week meals.

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Greek Style Roast Fish

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  • Author: Rachel Wilcock
  • Total Time: 1 hour
  • Yield: 2 1x


Delicious fish dish



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 ½ 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


  1. Heat oven to 200C/180C fan/gas 6.
  2. 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.
  3. 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.
  • Prep Time: 10
  • Cook Time: 50


  • Calories: 388

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