Italian-Baked Fish

Italian-Baked Fish

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free Bag on Sunday, August 13, 2017.
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This Italian-Style, one-tray wonder is easy and nutritious

Ingredients

ITALIAN-BAKED FISH

  • 600g baby potatoes, scrubbed and cut into quarters or halves, about 2cm
  • 1 red onion, diced 2cm
  • 1 courgette, cut into 1cm-thick rounds
  • 1-1½ tablespoons GF fennel spice blend
  • 1 tablespoon olive oil
  • 450g fish fillets
  • 80g GF tomato pesto
  • 100g GF roasted red capsicum

SALAD

  • 1 carrot
  • ½ bag baby spinach leaves *
  • 25g GF sliced almonds *
  • 1 tablespoon olive oil

Steps

  1. oven to 220°C. Line an oven tray with baking paper
  2. Toss potatoes, red onion and courgette on prepared tray with fennel spice blend and the oil. Season with salt and pepper and bake for 28-30 minutes, until tender. Turn once during cooking.
  3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Evenly spread tomato pesto over fish and season with salt and pepper.
  4. Dice capsicum 2cm and set aside.
  5. When vegetables have 5 minutes cook time remaining, remove tray from oven, scatter capsicum over vegetables then lay over fish. Return tray to oven and cook for a further 5 minutes, until potatoes are tender and fish is just cooked through.
  6. While fish is cooking, grate carrot or peel into long, thin ribbons. Toss carrot, baby spinach and almonds together with the olive oil in a large bowl. Season to taste with salt and pepper.
  7. spoon Italian-baked fish with vegetables onto plates and scatter salad over top.

Nutritional Information

Energy 1709 kj
408 kcal
Protein 27.4g
Carbohydrate 28.5g
Fat 19.4g