This article was written for Annabel & Grace, which is now part of Rest Less.
Looking for a low fat healthy lunch or supper recipe? Might have it here for you. Baked Fish with Tomatoes is 257 calories per portion, an easy peasy traybake and has a good depth of flavour…
Ingredients serves 4
- 2 x 400g cans cherry tomatoes
- 1 tbsp red wine vinegar
- 3 tbsp basil pesto
- 2 tbsp sweet piquante peppers
- 2 tbsp breadcrumbs
- 4 skinless firm white sustainable fish fillets
- 320g green beans
- 320g thin stemmed broccoli
How to prepare
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 well with salt and pepper
Add the fish fillets to the roasting tin. Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Drizzle over the topping with oil. Pop in the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.
Meanwhile, steam the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
Love fish? You’ll want to see our other tried and tasted recipes then!