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One tray baked fish & Vegetables

Our ideal way of cooking is making food that takes minimum effort, tastes fantastic and is full of nutrition. This is one of those dishes and as an extra bonus it also looks amazing!

This dish is simple, its a throw it all in and let the oven do the work dish and is wonderful and delicious. Oven baked cherry tomatoes really do work wonderfully with fish they have that rich oily taste which pairs great with white fish and the lemon adds a little zest

Served with the green rice we made earlier in the week and you have a superb dinner!

Serves 4


400 grams (2-4pcs) fish fillets like cod, haddock, salmon or monk fish
4 vines of cherry tomatoes
50 g green beans
30 grams black pitted olives
100 grams broccoli florets cut in half or quarters if large
1 lemon, half cut in slices
salt and peper
2 tbsp olive oil

Preheat the oven to 200 °
Place the fish fillets on baking tray
Place all the vegetables and the lemon slices around the fish fillets and sprinkle over the the olives.
Drizzle over the olive oil and squeeze over half the lemon. Salt and pepper to taste
Roast in the oven for 20 minutes.
Spoon the lovely juices over the fish and serve