Fish, potato and zucchini tray bake
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Time to make:
1 hr (Hands-on time: 15 mins, Cooking time: 45 mins)
$5.90 per serve
(at time of publication)
Full ingredients list:
500g small new potatoes
2 medium zucchini, trimmed, cut into thick lengths
olive oil spray
250g punnet cherry tomatoes
4 x 150g firm white fish fillets
1 tablespoon fresh lemon juice
1 garlic clove, crushed
1 tablespoon chopped fresh oregano leaves
2 teaspoons olive oil
200g baby rocket, to serve
4 lemon wedges, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Prick potatoes with a fork and place in a microwave-proof dish. Cover and microwave on high for 5 minutes. Remove lid; leave to slightly cool. Cut potatoes in half.
Step 2 Preheat oven to 200°C. Line a large baking tray with baking paper. Place potato halves and zucchini on prepared tray. Spray vegetables with olive oil; season with cracked black pepper. Roast vegies for 25 minutes, or until potato is almost golden.
Step 3 Add tomatoes and fish to tray; roast for another 12–15 minutes, or until fish is cooked through and flakes easily when tested with a fork. Season fish with cracked black pepper.
Step 4 Meanwhile, combine lemon juice, garlic, oregano leaves and olive oil in a small bowl to make dressing. Divide fish and vegies among 4 serving plates, drizzle with dressing and serve with rocket and a lemon wedge.
About this recipe
First published: April 2014