Italian-style baked fish
(at time of publication)
- 4 large (600g) tomatoes, sliced thinly
- 4 x 150g tarakihi fillets
- freshly ground black pepper
- 1 lemon, juice
- 4 teaspoons sun-dried tomato pesto
- ⅓ cup reduced-fat ricotta cheese
- ½ cup fresh basil, torn
- 3 tablespoons grated fresh parmesan cheese
- ¼ cup pine nuts
- To serve
- ¾ cup risoni pasta or other small pasta
- 300g broccolini
- 1 ½ cups sliced mushrooms
- 1 bunch asparagus
1 Preheat oven to 180°C. Lightly grease an ovenproof dish. Place half of the tomato slices in the base of dish. Top with fish. Season with pepper and lemon juice.
2 Top each piece of fish with some pesto, ricotta then basil. Finish with remaining tomato slices. Season with pepper once more. Sprinkle with parmesan and pine nuts. Spray with a little oil. Bake for 20-25 minutes.
3 Meanwhile, cook pasta and steam vegetables. Once fish is cooked serve with pasta mixed with steamed vegetables, garnished with basil.
Make it gluten free: Check pesto is gluten free and use rice instead of risoni.
See How to cook fish for more cooking techniques and recipe ideas.
Nutrition Info (per serve)
Total fat 14g
–Saturated fat 3g
Dietary fibre 8g
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