Italian Baked Fish with Spinach and Feta Salad

Italian Baked Fish with Spinach and Feta Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, April 1, 2018.
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For fussier eaters, leave the pesto off some of the fish.

Ingredients

Fish

  • 800g baby potatoes
  • 1 red onion
  • 1 capsicum
  • 1 courgette
  • 2 Tbsp fennel spice blend
  • 600g fish fillets
  • 100g tomato pesto

Salad

  • 100g feta cheese
  • ½ bag baby spinach
  • 25g sliced almonds

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice potatoes 3cm; dice onion 2cm; roughly chop capsicum; cut courgette into 1cm-thick rounds. Toss all on prepared tray with fennel spice blend and a drizzle of oil. Season and bake for 25-30 minutes, until tender. Turn once during cooking.
  2. Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half.
  3. Evenly spread tomato pesto over fish and season.
  4. When vegetables have 6 minutes cook time remaining, lay fish over vegetables. Return tray to oven and cook for a further 6-7 minutes, until potatoes are tender and fish is just cooked through.
  5. While fish cooks, crumble feta into a large bowl, add spinach, almonds and a drizzle of olive oil. Toss andd season to taste.
  6. To serve, spoon Italian baked fish with vegetables onto plates and scatter salad over top.

Nutritional Information

Energy 2006 kj
479 kcal
Protein 39.3g
Carbohydrate 33.8g
Fat 20.5g