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Baked fish with tomatoes, basil & crispy crumbs

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

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 257
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 9
  • Protein 33
  • Fat 7
  • Fibre 7
  • Salt 0.9

Nutrition per serving

  • Calories 257
  • Carbohydrates 16
  • Saturated Fat 1
  • Sugar 9
  • Protein 33
  • Fat 7
  • Fibre 7
  • Salt 0.9

Ingredients

  • 2 x 400g cans cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 3 tbsp basil pesto
  • 2 tbsp breadcrumbs
  • 4 skinless firm white fish fillets (about 140g each)
  • 320g pack green beans
  • 320g pack thin-stemmed broccoli

Tip

Make it gluten-free
Swap the breadcrumbs for a gluten-free variety, and check that your pesto is gluten-free.

Method

  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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