easy crunchy fish tray bake

taste.com.au - - THIS MONTH -

serves 4| prep & cook­ing 20 mins

600g frozen crumbed whit­ing fish fil­lets 1 tbs finely grated parme­san 2 tsp dried oregano leaves, finely chopped 2 x 250g pun­nets sweet berry vine toma­toes 2 zuc­chini, thickly sliced 180g baby stuffed pep­pers, drained 12 ⁄ small red onion, thinly sliced into rings 30g baby rocket (op­tional) 1 le­mon, cut into wedges, to serve

1 Pre­heat the oven to 210°C/190°C fan forced. Grease a large bak­ing tray. Place the fish fil­lets on the pre­pared tray. Scat­ter the parme­san and oregano over the fish.

2 Add the toma­toes, zuc­chini and stuffed pep­pers to the tray. Scat­ter the onion rings over the top. Sea­son well. Spray with olive oil. Bake for 15-18 min­utes or un­til the fish is golden and cooked through.

3 Di­vide the fish and veg­eta­bles among plates and serve with the rocket and le­mon wedges. PER SERVE 21g pro­tein 19g fat (3g sat­u­rated fat) 40g carb 6g di­etary fi­bre 425 Cals (1777kj)

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