Digital Issues
Easy fish bake
Serves: 4
Time to make: 1 hr
Hands-on time: 10 mins
Ingredients
- 800g small waxy potatoes, halved
- spray oil
- 4 courgettes, sliced
- 1 red onion, cut in thin wedges
- 400g can cherry tomatoes, drained
- 2 lemons
- 4 x 125g white fish fillets (frozen are fine)
- salt and freshly ground black pepper, to season
- 2 tablespoons chopped fresh parsley
Log In or Sign Up to save this recipe to your shopping list.
Instructions
1 Preheat oven to 200°C. Place potatoes in a roasting pan and spray with oil. Roast for 30 minutes or until golden.
2 Add courgettes, onion and tomatoes to pan. Toss to combine and spray with oil. Squeeze the juice of 1 lemon over vegetables. Bake for 10 minutes.
3 Place fish on top of vegetables and season to taste. Bake for 10 minutes or until fish fillets are cooked through. Cut the remaining lemon in wedges to serve with fish and roasted vegetables. Garnish with parsley.
Variations
This recipe also works well with salmon or chicken fillets instead of white fish.
Nutrition Info (per serve)
-
Calories 318cal
-
Kilojoules 1330kJ
-
Protein 31g
-
Total fat 4g
-
–Saturated fat 1g
-
Carbohydrates 40g
-
–Sugars 8g
-
Dietary fibre 5g
-
Sodium 250mg
-
Calcium 90mg
-
Iron 3mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
Sign up for the newsletter
LATEST ADVICE
