Name: Baked fish with tomatoes, basil & crispy crumbs
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 x 400g cans cherry tomatoes; 1 tbsp balsamic vinegar; 3 tbsp basil pesto; 2 tbsp breadcrumbs; 4 skinless firm white fish fillets (about 140g each); 320g pack green bean; 320g pack thin-stemmed broccoli

Baked fish with tomatoes, basil & crispy crumbs

A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli

30 min total 5 min prep 25 min cook 4 257 cal

Ingredients

4 serv.

2 x 400g cans cherry tomatoes
1 tbsp balsamic vinegar
3 tbsp basil pesto
2 tbsp breadcrumbs
4 skinless firm white fish fillets (about 140g each)
320g pack green bean
320g pack thin-stemmed broccoli

Instructions

Tap a step to mark it done

1 Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.
2 Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
3 Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.