Italian-Baked Fish

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