![Image](../images/common400.jpg)
PER SERVING | 391cals | PROTEIN 29g | CARBS 18.5g | FAT 21g | FIBRE 8g
Pesto baked fish
SERVES 2 | PREP 10 mins | COOK 30 mins
Add a Mediterranean twist to your fish with this easy one pan traybake. Michael has grown to love eating fish through adding plenty of flavour to it.
- 2 red or yellow capsicums, deseeded and thickly sliced
- 2 medium-large zucchinis, cut into 2–3cm chunks
- 1 large red onion, peeled and cut into 12 wedges
- 2 tbsp olive oil
- 2 × 130g skinless white fish fillets, such as cod or haddock
- 2 tbsp pesto
- lemon wedges, to serve
COOK’S TIPS
Fresh basil pesto from the chiller cabinet has a much better flavour than the jars.
- 1. Preheat the oven to 200°C/fan 180°C/Gas 6.
- 2. Place all the vegetables in a large baking tray or roasting tin. Drizzle with the oil, season with salt and lots of ground black pepper and toss together. Bake for 15 minutes.
- 3. Remove the tray from the oven and turn all the vegetables. Place the fillets on top of the veg then spoon the pesto over the fish. Return the tray to the oven and roast for 15 minutes, or until the fish is cooked through and the vegetables are lightly browned.
- 4. Serve with lemon wedges for squeezing.