Baked Fish Fillets With Roasted Potatoes

• 4 medium potatoes, cut into 1/4 inch-thick slices
• 1/2 cup reduced sodium chicken stock
• 9 oz cherry tomatoes, halved
• 1 cup drained roasted red pepper, coarsely chopped
• 2 tbsp lemon juice
• 2 tbsp finely chopped pitted black olives
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 tsp red pepper flakes (optional)
• 4 None firm white fish fillets (4-5 oz each)
• 1 None lemon, cut into wedges

1. Preheat the oven to 350u0b0F. Place potatoes, in a single layer, in a lightly oiled baking dish. Pour stock over potatoes. Bake, uncovered, for 30 mins or until liquid is almost absorbed.
2. For the tomato salsa, place tomatoes on a baking pan lined with parchment paper. Bake alongside potatoes about 15 mins or until softened. Cool for 5 mins. Combine tomato, red pepper, lemon juice, olives and parsley in a medium bowl.
3. Increase oven temperature to 450u0b0F. Remove potatoes from oven; sprinkle with red pepper flakes, if using. Return potatoes to oven. Place fish on a baking pan lined with parchment paper.
4. Bake fish and potato for 15 mins, or until potatoes are lightly browned and fish is cooked. Serve fish with salsa, potatoes and lemon wedges.

potatoes, chicken stock, cherry tomatoes, red pepper, lemon juice, black olives, flatleaf parsley, red pepper, white fish, lemon

Taken from recipes-plus.com/api/v2.0/recipes/30902 (may not work)