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One of my favourite ways to cook fish is baking it in the oven with some vegetables and a
punchy sauce and this Potato, Pesto & Fish Bake is such a winner.
2 tablespoons Olive oil
500 grams potatoes, sliced into 1 cm slices
Salt and pepper
4 fillets of fish ( I used gurnard, snapper, blue
cod, ling and terakihi are all lovely too. Check
the fish for bones and remove as needed)
200 grams Cherry tomatoes, halved
100 grams of pesto
Garnish
Lemon wedges - optional
Preheat the oven to 180 degrees fan bake.
In a large baking tray, add 1 tablespoon of olive
oil and the potatoes, toss and season well with
salt and pepper. Flatten out a little so the layers
are even and place in the oven for 25 – 30
minutes until soft in the middle when tested
with a knife.
Check the fish for bones and remove. Place the
fish in a bowl and dress with 1 tablespoon of
olive oil and season well. Toss to coat.
Drape the fish over the potatoes and scatter
over the tomatoes.
Cook for 8-10 minutes until fish is cooked
through.
Dollop over the pesto and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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