Fish and potato traybake with pesto
Tender cod fillets and golden roasted potatoes bake alongside sweet bell peppers in this effortless traybake. A freshly made basil and pine nut pesto adds a bright, aromatic herbal lift to the flaky fish. Serve it warm with a squeeze of fresh lemon juice for an easy, balanced dinner.
Ingredients
- Olive Oil75 ml
- Lemon juice15 ml
Instructions
4 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
Mix the potatoes, peppers, bay, garlic, oil, salt and a good pinch of black pepper in a large roasting tin. Cover tightly with kitchen foil and bake for 1 hour.
- 3
Meanwhile, to make the pesto, blend the garlic and pine nuts in a food processor. Add the basil and pulse until roughly chopped. With the motor still running, add the oil and blend briefly. Stir in the Parmesan, lemon juice and salt.
- 4
Place the cod on top of the vegetables and spread each fillet with a quarter of the pesto. Bake, uncovered, for 15 minutes, or until the fish is cooked through. Serve immediately.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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