Lemon and pepper baked fish

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Ian Wallace

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

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

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 294cal

Kilojoules 1230kJ

Protein 37g

Total fat 5g

–Saturated fat 1g

Carbohydrates 20g

–Sugars 7g

Dietary fibre 11g

Sodium 510mg

Calcium 200mg

Iron 7.5mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT