- 2 x 400g cans cherry tomatoes
- 1 tbsp balsamic vinegar
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 breadcrumbs
- 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…
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.
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.
Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
Make it gluten-freeSwap the breadcrumbs for a gluten-free variety, and check that your pesto is gluten-free.