Olive and sun-dried tomato crusted halibut with potatoes

Ingredients

For 1 serving

• Halibut180 g
• Black olives20 g
• Sun-dried tomatoes10 g
• Breadcrumbs10 g
• Potatoes200 g
• Mixed salad greens60 g
• Extra virgin olive oil10 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, fish, sulphites,

Method

1. Preheat a fan oven to 200 °C. Wash the potatoes, cut them into wedges and toss in a tray with half the oil and the salt.
2. Roast the potatoes for 25 minutes, until golden and tender.
3. Meanwhile finely chop the black olives, sun-dried tomatoes and basil leaves and mix with the breadcrumbs and a pinch of pepper.
4. Pat the halibut dry, put it in a lined dish, press the mixture over it and drizzle with the remaining oil; don't salt it, as the olives and dried tomatoes are already salty.
5. Put the fish in the oven next to the potatoes for the last 12 minutes, until the crust is crisp and the flesh flakes.
6. Wash and dry the mixed salad and serve it with the fish and potatoes.