15 May Mediterranean vegetable and fish bake
Tonight’s dinner recipe is a bit of a mixture of two of my favourite other recipes on this site. Flathead Provencale and Pesto roasted vegetables are both beautiful dishes, but what if you could combine both of them to create a Mediterranean vegetable and fish bake?
- 1 small eggplant
- 2 zucchini
- 200 g button mushrooms
- 1 red capsicum
- ½ teaspoon of fennel seeds
- olive oil spray
- 4 roma tomatoes - quartered
- 600 g white fish fillet
- For the macadamia and watercress pesto
- 40 g macadamia nuts
- ½ cup watercress sprigs
- ¼ cup basil (or other herb - I used coriander)
- ½ cup finely shaved parmesan
- 1 clove of garlic - crushed or grated
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Preheat oven to 200 degrees Celcius
- Cut eggplant, zucchini and capsicum into 3 cm chunks or dice and halve mushrooms (quarter if large)
- Add eggplant, zucchini, capsicum, mushroom and fennel seeds to large roasting pan and spray with olive oil spray.
- Stir through and season to taste with freshly ground pepper
- Roast for 20 minutes
- Remove from oven and stir vegetables, then toss quartered tomatoes on top of the vegetables and roast for another 15 minutes
- Meanwhile, make the macadamia pesto:
- Add all the ingredients to a food processor and process until well mixed and fragrant.
- Chop the white fish fillet into 2 cm chunks and toss in pesto to coat
- Remove the vegetables from the oven and stir, then toss fish on top and bake for an extra 10 minutes
- Serve with juices from pan.
- If you are serving half or quarter serves, you can even refrigerate the pesto and use it again the following evening
It really is the most amazing winter meal. The fennel seeds give the flavours a sweetness, that is reminiscent of a cosy restaurant with a glass of red wine. The fragrant pesto is the perfect accompaniment to beautifully roasted winter vegetables.
This meal is perfect on an autumn or winter’s night with a glass of red wine.