Cook this easy fish traybake for a healthy family meal midweek, with nutritious peppers, onions and cherry tomatoes. It's low in fat too
50 min
Serves
4
Easy
Mediterranean
Ingredients
- 500 g baby or new potatoes halved or quartered if large
- 3 tbsp olive oil
- 1 red onion roughly chopped
- 1 red pepper roughly chopped
- 1 yellow pepper roughly chopped
- few sprigs of oregano or thyme
- 400 g can cherry tomatoes
- 200 g cherry tomatoes (on or off the vine)
- 4 fillets frozen white fish (such as cod or pollock)
- 1 lemon cut into slices, plus optional extra wedges to serve
Preparation
Not specified
Cooking
- Heat the oven to 200C/180C fan/gas 6.
- Tip the potatoes into an ovenproof dish, then drizzle over 1 tbsp of the oil.
- Cook for 20 mins.
- Add the onion and peppers, mix together and season well, then add the herbs and drizzle over another 1 tbsp oil.
- Cook for 15 mins and stir in the canned tomatoes, then dot the fresh tomatoes on top (leave on the vine if using vine tomatoes).
- Nestle in the fish, drizzle over the remaining oil, season and place the lemon slices over the fish.
- Cook for 15-20 mins until the fish is cooked through.
- Serve with the lemon wedges for squeezing over.
Plating & Serving
Not specified
Suggested Sides
Recipe Details
