Baked fish with tomatoes, basil & crispy crumbs

Baked fish with tomatoes, basil & crispy crumbs

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(9 ratings)

Prep: 5 mins Cook: 25 mins


Serves 4
A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto breadcrumb, green beans and broccoli

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal257
  • fat7g
  • saturates1g
  • carbs16g
  • sugars9g
  • fibre7g
  • protein33g
  • salt0.9g
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  • 2 x 400g cans cherry tomatoes
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 3 tbsp basil pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • 2 tbsp breadcrumb
  • 4 skinless firm white fish fillets (about 140g each)
  • 320g pack green bean
  • 320g pack thin-stemmed broccoli



    Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…


  1. Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.

  2. Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.

  3. Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.

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Comments (8)

clough91's picture

Delicious!! used extra pesto/crumb mixture. Served with garlic bread.

annak19's picture

Delicious, quick and simple - perfect for a midweek dinner. Minimal washing up to. I added a can of butter beans at the same time as the fish to make it a complete meal. Think it'll become a family favourite.

sital20's picture

A great base for dinner! I actually made a fresh pesto using basil leaves, lemon juice, pine nuts, garlic and a little bit of olive oil - far healthier and it tasted lovely and fresh! Also served with samphire which was lovely with the white cod fish!

cshobbs's picture

Very tasty!

zoeajhunter's picture

This recipe was super quick to make and super tasty, I didn't have green pesto only red so used that & added some chopped basil and 2 crushed garlic cloves to the tomato mixture. Also served with courgette as well as the broccoli and green beans & a portion of cous cous. At the point of cooking the veg and cous cous I added some halved cherry tomatoes to the dish in the oven and put a couple of grinds of salt and pepper on them so they were nice and roasted, but still held their shape a bit.

jskrzyp's picture

My husband said it was the best dinner of the year!

Frantic Flapjack's picture

I used trout fillets as they were on offer. Served with broccoli and mash cooked separately. Cooked very quickly. An ideal mid week meal.'s picture

This was gorgeous! I did not bake the tomato and pesto for 10 minutes prior to adding the fish, due to time constraints, but it still turned out delightful! So easy to make this is an easy week-night dinner that looks restaurant-grade. Will definitely be cooking this again!

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