easy crunchy fish tray bake
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)