Mediterranean Style Baked Fish with Vegetables
This is a great combo of baked fish, herby roasted vegetables and basil-flavoured tomatoes.
I make this dish quite a lot and vary the veg, using whatever is to hand. White fish is a lovely, easily digested source of protein and has good levels of the B12, B6 and B3. You could always make a little extra roast veg to use the following day to top off a salad or mix the leftover veg with a little pesto and stuff into a pitta pocket.
- 1 sweet potato or you can use waxy new potatoes
- 1 large red onion
- 1 red pepper
- 1 yellow pepper
- 2 garlic cloves
- 1 dessertspoon chopped fresh thyme or 1 tsp dried thyme
- 2 tbsp olive oil
- 2oz/55g pitted black olives (optional)
- 2 thick cut pieces of fish e.g. cod, haddock
- Tin and a half of chopped tomatoes
- 2 tbsp chopped fresh basil and basil leaves to garnish
Heat oven to 200 degrees/Gas 6.
Cut the potatoes into bite sized pieces, the onion into 6 pieces and the peppers into large chunks. Press the garlic cloves and toss these, the thyme and the veg in the olive oil. Place the veg on a baking tray and cook, uncovered, for approx 30 mins or until the veg begin to soften and turn golden. Place the veg in a shallow ovenproof baking dish and mix in the black olives. Place the fish pieces on top of the veg. Mix the basil and chopped tomatoes and pour over the fish. Bake for another 15 mins or until the fish is just cooked. Serve immediately, garnished with a few basil leaves.
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