Steve Renouf with Robin Bailey

Ingredients

• 2 small potatoes, quartered
• 1 tblsp olive oil
• Salt and pepper, to taste
• 4 cherry tomatoes
• 1/4 cup pitted kalamata olives
• 1 small zucchini, sliced thickly
• 1 clove garlic, crushed
• 25g baby spinach
• 1 tblsp tomato, cashew and parmesan dip
• 1 tblsp packaged breadcrumbs
• 180g firm and thick white fish fillet
• Fresh herbs, to garnish

Method

1. Combine potatoes and half the oil in a medium baking dish. Season with salt and pepper.

2. Cook in a hot oven (200C) for 10 minutes. Add remaining oil, tomatoes, olives, zucchini and garlic. Toss to combine. Cook for 10 minutes, or until vegetables are tender. Toss through spinach.

3. Meanwhile, combine dip and breadcrumbs in a small bowl. Place fish onto an oven tray.

4. Cook fish on one side under a medium to hot grill for 5 minutes. Turn fish over, press dip mixture over top. Cook for a further 5 minutes, or until topping is crisp and fish is cooked through.

Variation

To make a change, you can use sun-dried tomato pesto instead of the tomato, cashew and parmesan dip.

Steve Renouf with Robin Bailey

Ingredients

• 2 small potatoes, quartered
• 1 tblsp olive oil
• Salt and pepper, to taste
• 4 cherry tomatoes
• 1/4 cup pitted kalamata olives
• 1 small zucchini, sliced thickly
• 1 clove garlic, crushed
• 25g baby spinach
• 1 tblsp tomato, cashew and parmesan dip
• 1 tblsp packaged breadcrumbs
• 180g firm and thick white fish fillet
• Fresh herbs, to garnish

Method

1. Combine potatoes and half the oil in a medium baking dish. Season with salt and pepper.

2. Cook in a hot oven (200C) for 10 minutes. Add remaining oil, tomatoes, olives, zucchini and garlic. Toss to combine. Cook for 10 minutes, or until vegetables are tender. Toss through spinach.

3. Meanwhile, combine dip and breadcrumbs in a small bowl. Place fish onto an oven tray.

4. Cook fish on one side under a medium to hot grill for 5 minutes. Turn fish over, press dip mixture over top. Cook for a further 5 minutes, or until topping is crisp and fish is cooked through.

Variation

To make a change, you can use sun-dried tomato pesto instead of the tomato, cashew and parmesan dip.