RHODES

This Mediterranean style baked fish recipe is a vibrant, sunshine-inspired meal that supports skin health, heart health, and hydration, all in one simple, nourishing plate. Roasted cherry tomatoes offer a rich boost of the nutrient, lycopene (a powerful antioxidant which may protect cells from damage and help maintain healthy cholesterol balance). Lycopene content is especially high in tomatoes with their skin left on, while the heating process makes this antioxidant even more bioavailable. The oily fish and basil dressing add the healthy fats lycopene needs for optimal absorption.

 

Tomatoes are also an excellent source of vitamin C (with benefits to the immune system and collagen production), potassium (supporting fluid balance and blood pressure) and are wonderfully hydrating, with a water content of around 95%.

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Ingredients

• 4 pieces of seabass fillet (cod fillets also work well)

• 350g new potatoes (skin on and sliced in half)

• 120g black olives

• 250g cherry tomatoes

• 20g fresh basil leaves

• 1 tablespoon olive oil

• 80g rocket

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Method
1. Preheat the oven to 180 degrees Celsius.
2. Place the sliced potatoes on a tray in the oven with a drizzle of olive oil and bake for 20 minutes.
3. Add the fish, cherry tomatoes and olives (to the same tray or on a separate one) and bake for a further 20 minutes.
4. Just before serving, blend the fresh basil and olive oil to form a herb dressing which can be spooned on top of the fish and add a good handful of rocket on the side.