ITALIAN-BAKED FISH WITH SPINACH AND FETA SALAD
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)
❚❚❚120-150g baby spinach leaves 100g feta cheese, crumbled 1⁄4 cup sliced almonds
1 tablespoon fennel seeds 1 tablespoon paprika 1⁄2 tablespoon tomato powder
Preheat oven to 220C. Line an oven tray with baking paper. Each week Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag. myfoodbag.co.nz
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