Fish and vegetable bake

Fish and vegetable bake

By
From
Dinner Like A Boss
Serves
4 people
Prep
20 mins
Cooking time
40 mins
Photographer
Benito Martin

This is a very versatile dish because most types of fish and plenty of different vegetables can be used. Instead of potato, you could use sweet potato. You can also add slices of zucchini and carrot. The garlic buttered vegetables are a great ‘go-to’ recipe when you want something a little more exciting than just steamed or boiled vegetables. Tossing green vegetables in a little butter helps our bodies better absorb their vitamins.

Ingredients

Quantity Ingredient
2-3 tablespoons olive oil
700-800g medium–large potatoes, peeled and thinly sliced
2 fennel bulbs
4 150–200 g skinless fish fillets, such as kingfish, barramundi, ling or cod
250g cherry tomatoes

Garlic buttered vegetables

Quantity Ingredient
200g green beans, ends trimmed
200g snow peas, ends trimmed
20g butter
1 garlic clove, crushed, optional

Method

  1. Preheat the oven to 200°C/180°C fan-forced. Grease a large baking tray with about 2 teaspoons of the olive oil, then arrange the potato slices on the tray in a single layer, if possible, or just slightly overlapping, to cover the tray. Drizzle with a little extra oil and season with salt and pepper.
  2. Trim the fronds and stalks from the fennel, then cut the bulb in half lengthways. Place the fennel flat on a board, root end towards you, and cut it into slices about 5 mm (¼ in) thick. Arrange the fennel on top of the potatoes and drizzle with a little extra oil. Season with salt and pepper and bake for 25 minutes.
  3. While the vegetables are baking, remove any remaining bones from the fish and pat dry. Brush with a little olive oil and season with salt and pepper to taste.
  4. Bring a large saucepan of water to the boil for the garlic buttered vegetables.
  5. Place the fish on top of the fennel and potatoes and scatter the cherry tomatoes around. Bake for a further 12–15 minutes, or until the fish is just cooked through – the exact cooking time will depend on the thickness of the fish.
  6. Meanwhile, cook the beans and snow peas in the saucepan of boiling water for 3–4 minutes, or until tender. Drain well. Melt the butter in the saucepan over a low heat. Add the garlic (if using) and cook for 1 minute. Remove the pan from the heat, return the vegetables to the pan and toss to coat them in the butter.
  7. Serve the fish on a bed of the roasted vegetables, accompanied by the buttered vegetables.
Tags:
Family food
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