We had a family meal the other month and I volunteered to cook for everyone to show them what clean eating is like. It was a big hit, I made spelt bread and hummus to start, and healthy “Eton Mess” for dessert (both recipes coming soon), and for mains I made this: Mediterranean fish bake.

It’s delicious, and most importantly, really easy to make. I didn’t want to have to be in the kitchen all afternoon when we were supposed to be catching up, so this one pot meal was perfect.

We ate with hasselback sweet potato and a side salad, but if you’re low-carbing then just up the salad or increase the fish.

Serves 6

• 650 g x white fish, chopped into quarters
• 2 x red onion, sliced into large chunks
• 1 x cup green or black olives
• Packet x baby tomatoes (approx. 400g), sliced in half
• 1 x tbs olive oil
• 2 x tsp paprika
• 2 x tsp oregano
• 1 x stand saffron
• 2 x tsp garlic powder
• Salt and pepper to taste

Pre heat the oven to 180 degrees.

In a large casserole dish, add the fish, tomatoes, olives and onion.

Cover with olive oil and toss until covered.

Sprinkle the seasoning all over and toss again.

Cover with tin foil and put into the oven for 30 minutes.

Uncover, and bake for another 10 minutes.

Serve! Yum.