South Waikato News - - Community Cookbook - Ital­ian-baked fish To make:

Serves 2-3

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. my­food­

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

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