Delicious roasted fish and tomato tray bake

Recipe from: 26 August 2015
lchf,banting,recipes

Ingredients 9
Servings 4
Time

Ingredients

  • 4
    200g sustainable fish fillets
  • 1
    Tbs
    extra virgin olive oil, extra for drizzling
  • 4-6 Tbsp. red pepper pesto
  • Himalayan salt and black pepper
  • 300
    g
    baby asparagus, trimmed
  • 180
    g
    fine green beans, trimmed
  • 250
    g
    assorted cherry tomatoes
  • 2
    Tbs
    balsamic vinegar
  • fresh marjoram to garnish
 

Method

 

Heat the oven to 180ºC.

Rub the fish with olive oil and top with pesto; season well.
Place the asparagus and green beans on a baking tray, season and top with the fish. Dot the cherry tomatoes around the tray, drizzle over extra olive oil and balsamic vinegar.
Bake for 15–20 minutes.

To serve
Drizzle with olive oil and scatter fresh herbs.

Recipe reprinted with permission of Lose It!.
 
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Read more on: lchf  |  banting  |  recipes
 

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