Ingredients
Instructions
- Preheat your oven to 190°C (375°F).
- Prepare the marinade by mixing olive oil, lemon juice, minced garlic, paprika, salt, and pepper in a bowl. The longer the marinade sits, the more flavorful it will be.
- Wash the baby potatoes and cut larger ones in half if needed. Toss with olive oil, salt, pepper, and dried herbs.
- Spread the potatoes on a baking sheet and roast for about 20 minutes until they begin to brown.
- Place the fish fillets in an oven-safe dish. Arrange cherry tomatoes around the fish.
- Pour the marinade over the fish and tomatoes. Add lemon slices and fresh rosemary sprigs.
- Bake for 15-18 minutes until the fish is cooked through and the tomatoes are slightly roasted.
- While fish is baking, check on the potatoes and continue roasting until golden and crispy.
- Sprinkle the baked fish with fresh parsley before serving.
- Serve the fish with the roasted potatoes on the side for a complete meal.
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