Italian-Baked Fish

Italian-Baked Fish

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, October 7, 2018.
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Ingredients

Fish

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

Salad

  • 50g feta cheese
  • ½ bag baby spinach
  • 25g sliced almonds

Have Handy

  • oil
  • salt
  • pepper

Steps

  1. Cook veggies Preheat oven to 220oC. Cut potatoes into quarters and halves until roughly the same size; dice onion and capsicum 2cm; cut courgette into 1cm-thick rounds. Toss veggies on a lined oven tray with fennel spice blend and a drizzle of oil. Season and bake for 25-30 minutes, until tender. Turn once during cooking.
  2. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Evenly spread tomato pesto over fish and season.
  3. Cook fish When vegetables have 7 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.
  4. To finish Crumble feta into a large bowl. Add spinach, almonds and a drizzle of oil, toss to combine and season to taste.
  5. Serve fish topped with vegetables and salad

Nutritional Information

Energy 1925 kj
460 kcal
Protein 37.0g
Carbohydrate 33.5g
Fat 19.3g