Roasted fish and tomato tray bake
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|250g cherry tomatoes|
|4 x 200g fillets sustainable fish fillets|
|2 tbsp balsamic vinegar|
|4-6 tbsp red pepper pesto|
|300g baby asparagus|
|1 tbsp extra virgin olive oil|
|180g fine green beans|
- Heat the oven to 180oC. Rub the fish with olive oil and top with pesto; season well.
- Place the asparagus and green beans on a baking tray, season and top with the fish. Dot the cherry tomatoes around the tray, drizzle over extra olive oil and balsamic vinegar.
- Bake for 15–20 minutes.
- To serve: Drizzle with olive oil and scatter fresh herbs.