Preparation time: 10 minutes
Cooking time: 35 minutes
500g baby new potatoes, halved
2 tbsp olive oil
1 red onion, cut into wedges
250g Cherry Tomatoes
2 tbsp balsamic vinegar
3 sprigs rosemary, leaves only, chopped
4 x White fish fillets
50g Cashew Nuts, roughly chopped
¼ x 25g pack flat leaf parsley, leaves only
Preheat the oven to 200°C, gas mark 6. Place the potatoes and oil into a roasting tin, toss to combine then season. Bake for 15 minutes. Add the onion, tomatoes, balsamic vinegar and rosemary, mix, then return to the oven for a further 10 minutes.
Season the fish, add to the tray of vegetables and cook for another 8-10 minutes, adding the cashews for the last 4 minutes until the fish is just cooked and the nuts are golden. Serve immediately with the parsley scattered over.
Recipe from Waitrose