Baked fish with tomatoes, basil & crispy crumbs
- Preparation and cooking time
- Serves 4
A low-fat traybake supper that's full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli
- STEP 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.
- STEP 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.
- STEP 3
Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
MAKE IT GLUTEN-FREE
Swap the breadcrumbs for a gluten-free variety, and check that your pesto is gluten-free.