Roasted fish and tomato tray bake

roasted_fish_and_tomato_tray_bake

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Ingredients

250g cherry tomatoes
4 x 200g fillets sustainable fish fillets
2 tbsp balsamic vinegar
4-6 tbsp red pepper pesto
300g baby asparagus
Himalayan salt
1 tbsp extra virgin olive oil
5g marjoram
180g fine green beans

Method

  1. Heat the oven to 180oC. Rub the fish with olive oil and top with pesto; season well.
  2. 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.
  3. Bake for 15–20 minutes.
  4. To serve: Drizzle with olive oil and scatter fresh herbs.

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Pork

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Vegetarian

fish

Fish

salad

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Beef

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