WATCH: Healthy one-pan fish and vegetable bake



Ingredients 7
Servings 2
Time 00:45

Ingredients

  • 2
    bone-less large fish fillets
  • 500
    g
    pumpkin pieces - cut into cubes
  • 350
    g
    courgettes - sliced length-ways
  • 400
    g
    baby tomatoes - halved
  • 4
    Tbs
    pesto
  • 1
    handful
    fresh parsley
  • 4
    Tbs
    olive oil
 

Method

 
Preheat oven to 180°C. On a baking tray, lay out the pumpkin pieces and drizzle with olive oil and season with salt and pepper. Bake for 25 minutes or unti cooked through.

Next, scatter over the courgettes and drizzle with olive oil and season (as you did with the pumpkin). Place in the oven again for 15 minutes, repeat the process with the tomatoes and place back in the oven for 10 minutes.

Lastly, place two pieces of fish skin-side down on the baking tray and top with the pesto. Place back in the oven to cook for 10 - 12 minutes. Remove from the oven and serve onto a platter or individual plates. Garnish with the freshly chopped parsley.

WATCH how to make it below...



To receive quick and convenient weekday recipes, join our 
Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
 

Read more on: fish  |  low carb  |  healthy  |  seafood  |  pesto  |  food video  |  recipes
 

You might also Like

NEXT ON FOOD24X
 
 
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.