Lemon and pepper baked fish

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Ian Wallace

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Serves: 4

Time to make: 30 mins

Ingredients

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2 teaspoons olive oil

2 large leeks, trimmed, thinly sliced

2 tablespoons water

250g punnet cherry tomatoes, halved lengthways

2 x 400g cans cannellini beans, drained, rinsed

5 sprigs lemon thyme

4 x 150g thick white fish fillets

1 lemon, thinly sliced

freshly ground black pepper

Instructions

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1 Preheat oven to 200°C. Heat oil in a non-stick frying pan over a medium heat. Add leeks and water. Cook, stirring occasionally, for 4-5 minutes, or until soft. Transfer to a shallow baking dish.

2 Add tomatoes and beans to baking dish. Stir through leeks. Arrange thyme and fish fillets over vegetables. Place lemon slices on fish and sprinkle with pepper. Bake for 10-15 minutes or until fish is cooked through. Remove thyme sprigs and serve immediately.

Nutrition Info (per serve)

Calories 294 cal

Kilojoules 1230 kJ

Protein 37 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 11 g

Sodium 510 mg

Calcium 200 mg

Iron 7.5 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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