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 1⁄ cup sliced almonds

4

Fennel spice blend

1 tablespoon fennel seeds 1 tablespoon paprika 1⁄ tablespoon tomato powder

2

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