Oven-Roasted Fish with Tomatoes & Potatoes with Red Wine & Buchu

Prep Time: 10 mins

Cook Time: 20 mins

Servings: 2

Ingredients:

●        White fish fillets (like hake or sea bass) – 2 (300g / 10.5 oz)

●       Baby potatoes – 250g / 9 oz, halved

●       Cherry tomatoes – 150g / 5 oz

●       Olive oil – 2 tbsp

●       Garlic – 1 clove, finely chopped

●       Fresh thyme or parsley – for garnish

●       Red Wine & Buchu Salt – 1 tsp / 4g

Instructions:

1. Preheat oven to 200°C (390°F). Place potatoes in a roasting tray, drizzle with oil, season lightly, and roast for 10 minutes.
2. Add cherry tomatoes and fish fillets to the tray. Drizzle fish with oil, sprinkle garlic and Red Wine & Buchu salt. Roast for another 10–12 minutes, until fish flakes easily.
3. Serve hot, garnished with fresh herbs and an extra pinch of salt.
4. Optional: Serve with a lemon wedge or wine-infused butter sauce.

Recipe Suggestions:

Also pairs well with fennel, lentils, or grilled eggplant. Use leftover tomatoes for a warm bruschetta base.

Get the Red Wine & African Mint HERE