Fish traybake with red pepper and tomatoes
Serves 4
Easy
Prep:
Cook:
Cook this easy fish traybake for a healthy family meal midweek, with nutritious peppers, onions and cherry tomatoes. It's low in fat too
Skip to ingredients
Units:
- 500g baby or new potatoeshalved or quartered if large
- 3 tbsp olive oil
- 1 red onionroughly chopped
- 1 red pepperroughly chopped
- 1 yellow pepperroughly chopped
- few sprigs of oreganoor thyme
- 400g can cherry tomatoes
- 200g cherry tomatoes(on or off the vine)
- 4 fillets frozen white fish(such as cod or pollock)
- 1 lemoncut into slices, plus optional extra wedges to serve
Nutrition: Per serving
- kcal323
- fat9g
- saturates1g
- carbs30g
- sugars12g
- fibre6ghigh
- protein26g
- salt0.24g
Method
step 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.
step 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.
