Mediterranean flavour in fish dish
Tomato pesto is used when cooking the fish in this Italian-inspired dish.
ITALIAN-BAKED FISH WITH SPINACH AND FETA SALAD
Serves 2-3 Italian-baked fish
800g baby potatoes, cut into quarters or halves until roughly the same size 1 red onion, diced 2cm 1 capsicum, core and seeds removed and roughly chopped
1 courgette, sliced into 1cm-thick rounds 2 tablespoons fennel spice blend 600g skinless, boneless, white fish fillets
100g tomato pesto (shop-bought) Spinach and feta salad 120-150g baby spinach leaves 100g feta cheese, crumbled
cup sliced almonds Fennel spice blend 1 tablespoon fennel seeds 1 tablespoon paprika
tablespoon tomato powder To make:
Preheat oven to 220C. Line an oven tray with baking paper.
Toss potatoes, red onion, capsicum and courgette on prepared tray with fennel spice blend and a drizzle of oil. Season with salt and pepper and bake for 25-30 minutes, until tender. Turn once during cooking.
Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place fish fillets onto a plate or clean board in a single layer.
Evenly spread tomato pesto over fish and season with salt and pepper.
When vegetables have 6 minutes’ cook time remaining, remove tray from oven and lay fish over vegetables.
Return tray to oven and cook for a further 6-7 minutes, until potatoes are tender and fish is just cooked through.
While fish is cooking, roughly chop spinach and toss with feta, almonds and a drizzle of olive oil in a large bowl. Season to taste with salt and pepper.
To serve, spoon Italian-baked fish and vegetables onto plates and serve spinach and feta salad on the side.
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