Fish salsa bake

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 1 hr 10 mins

Hands-on time: 25 mins

Ingredients

More weights & measures

500g baby potatoes, halved
500g pumpkin, cut in chunks
2 courgettezucchiniXszucchini, summer squashX, sliced
1 red onion, quartered
spray oil
4 x 150g firm white fish fillets
Salsa
2 tablespoons lime or lemon juice
3 spring onions, chopped finely
1 red or yellow capsicum, diced
2 tomatoes, diced
¼ teaspoon chilli flakes
½ cup fresh coriandercilantroX

Instructions

Stay Awake

1 Preheat oven to 190.C. Place vegetables in a lightly greased baking dish. Spray with oil. Bake for 25 minutes, tossing once.

2 Meanwhile, mix salsa ingredients together and chill. Top vegetables with fish fillets, spray with oil and sprinkle with chilli flakes. Bake for 15-20 more minutes or until the fish is tender.

3 Just before serving top with some salsa.

HFG tip

This recipe is best made in a large, shallow ovenproof dish to ensure even cooking.
It can be prepared in advance, chilled and cooked later. Allow the dish to reach room temperature before baking.

Nutrition Info (per serve)

Calories 295 cal

Kilojoules 1240 kJ

Protein 33 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 11 g

Dietary fibre 7 g

Sodium 120 mg

Calcium 100 mg

Iron 2.5 mg

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.

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