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Fish with tomato salsa

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

  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes
Fish and chips with tomato salsa

Ingredients

  • 2 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 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

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    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.
  2. Step 2

    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.
  3. Step 3

    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.

Fish with tomato salsa

Fish with tomato salsa
  • Serves4
  • Cook time25 minutes
  • Prep time20 minutes
Ingredients
  • 2 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 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
    Description

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

    Method
    1. Step 1

      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.
    2. Step 2

      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.
    3. Step 3

      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.