Fish with tomato salsa

Let the flavours of delicate fish and Perino tomatoes fill your kitchen this autumn. Try this fresh-tasting dish for an easy seafood dinner.





  • 2 medium gold sweet potatoes, peeled, cut into wedges
  • 2 garlic cloves, crushed
  • 2 rosemary sprigs, chopped
  • 1/2 cup (125ml) La Española Extra Virgin Olive Oil Medium Flavour
  • 4 (about 200g each) firm white fish fillets (such as barramundi)
  • 200g Perino tomatoes, chopped
  • 1/2 small red onion, finely chopped
  • 1/2 cup finely chopped flat-leaf parsley
  • 1 lemon, zested, juiced
  • La Española Extra Virgin Olive Oil Medium Flavour, extra, to drizzle
  • Flat-leaf parsley leaves, to serve
  • Salad leaves, to serve
  • Lemon wedges, to serve



Preheat oven to 180°C. Line a baking tray with baking paper. Place the sweet potato, garlic, rosemary and 2 tbs oil in a bowl and toss to combine. Season. Arrange in a single layer on the lined tray. Bake for 20-25 mins or until tender.


Meanwhile, heat 1 tbs of the remaining oil in a frying pan over medium-high heat. Cook the fish, in batches, for 2-3 mins each side or until cooked through.


Combine the tomato, onion, chopped parsley, lemon juice, lemon zest and remaining oil in a bowl. Season. Spoon over fish. Drizzle with extra oil. Sprinkle with parsley leaves. Serve with the sweet potato, salad leaves and lemon wedges.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.