Cider-braised cabbage & leek hotpot
Add a bit of colour to this versatile and healthy side with some sliced carrots
Baked fish with tomatoes, basil & crispy crumbs
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 x 400g cans cherry tomatoes
- 1 tbsp balsamic vinegar
- 3 tbsp basil pesto
- 2 tbsp breadcrumbs
- 4 skinless firm white fishfillets (about 140g each)
- 320g pack green bean
- 320g pack thin-stemmed broccoli
Nutrition: per serving
- kcal257low
- fat7glow
- saturates1g
- carbs16g
- sugars9g
- fibre7g
- protein33g
- salt0.9g
Method
step 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.
step 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.
step 3
Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
