|1 Tbs||olive oil — extra virgin, for drizzling|
|pesto — red pepper|
|himalayan salt and black pepper|
|300 g||asparagus — baby, trimmed|
|180 g||green beans — fine, trimmed|
|250 g||cherry tomatoes|
|2 Tbs||vinegar — balsamic|
|fresh marjoram — 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.
Drizzle with olive oil and scatter fresh herbs.
Recipe reprinted with permission of Lose It!.
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.