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Delicious roasted fish and tomato tray bake

Recipe from: 26 August 2015

Ingredients 9
Servings 4


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



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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