Mediterranean vegetable and fish bake
Author: CSIRO
Recipe type: Dinner
Cuisine: Mediterranean
Prep time:
Cook time:
Total time:
Serves: 4
- 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
Recipe by My Health Zest at https://myhealthzest.com.au/mediterranean-vegetable-and-fish-bake/
3.5.3251