Italian Fish with Rosemary Butter and Olives

Italian Fish with Rosemary Butter and Olives

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, March 31, 2019.


Roasted Vegetables

  • 1 pack baby potatoes
  • 1 leek
  • 1 tsp chopped rosemary
  • 1 pack cherry tomatoes


  • 1 pack olives
  • 1 pack market fish
  • 1 pack rosemary butter
  • Juice of 1/2 lemon


  • 1/2 pack rocket
  • Juice of 1/2 lemon


  1. Prep and cook vegetables Preheat oven to 220°C. Slice potatoes and leek into 1.5cm thick rounds. Toss on a lined oven tray with rosemary and a drizzle of oil. Season and roast in oven for 20 minutes. Roughly chop olives.
  2. After 20 minutes, add tomatoes to tray and cook for a further 7 minutes until vegetables are tender and tomatoes are just releasing their juices.
  3. Cook fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and season with salt. When tomatoes have been added to tray, heat a drizzle of oil in a fry-pan on medium-high heat.
  4. Cook fish for 2 minutes, flip and add rosemary butter and olives and cook for 1-2 minutes, until fish is just cooked through. Remove pan from heat and squeeze in first measure of lemon juice. Baste fish a few times with juices.
  5. Prep rocket Toss rocket in a bowl with second measure of lemon juice and a drizzle of olive oil. Season.
  6. Serve roasted vegetables topped with fish. Spoon over butter from pan and serve a handful of rocket on top.

Nutritional Information

Energy 2150 kj
514 kcal
Protein 38.4g
Carbohydrate 39.8g
Fat 21.0g