Baked fish and vegetables
2 tablespoons olive oil
6 fillets of any whitefish
2 teaspoons low sodium salt
3/4 teaspoon pepper
1/2 cup low sodium vegetable stock
2 tomatoes, diced
8 potatoes, peeled and diced
2 sweet potatoes, peeled and diced
2 carrots, peeled and diced
250g green beans, diced
2 onions, sliced
4 cloves garlic, minced
Preheat oven to 220°C.
Brush the bottom of a baking pan with one tablespoon of the oil.
Sprinkle the fish with half the salt and pepper and place in the pan.
Bake in a 220°C oven for 10 minutes.
Add the tomatoes, potatoes, sweet potatoes, carrots, beans, onions, garlic, stock and remaining salt and pepper.
Drizzle with the remaining one tablespoon oil.
Cover with aluminium foil.
Reduce the heat to 175°C and bake for an additional 40 minutes, removing the cover for the last 15 minutes.