Fish traybake with red pepper and tomatoes
- Total time
- 1 h 10
- servings
- 4 servings
- Dish type
- Main dish
Contains fishPescatarianPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify
Prep
20 min
Cook
50 min
Total time
1 h 10
Ingredients
Ingredients
servings
- 500 g baby or new potatoes halved or quartered if large
- 3 c. à soupe 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
Method
- 1
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.
- 2
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.
Nutrition
- calories
- 323 calories
- fatContent
- 9 grams fat
- fiberContent
- 6 grams fiber
- sugarContent
- 12 grams sugar
- sodiumContent
- 0.24 milligram of sodium
- proteinContent
- 26 grams protein
- carbohydrateContent
- 30 grams carbohydrates
- saturatedFatContent
- 1 grams saturated fat
Indicative values from the source, for the original recipe.
Source : bbcgoodfood
Reviews
Reviews
★★★★★
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