Italian Baked Fish

Steps

1. Cook veggies Preheat oven to 220°C. Dice potatoes 3cm; dice onion and capsicum 2cm; cut courgette into 1cm thick rounds. Toss veggies on a lined oven tray with fennel spices and a drizzle of oil. Season and roast for about 20 minutes, until almost tender. Turn once during cooking.
2. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Evenly spread tomato pesto over fish and season.
3. Cook fish When vegetables have cooked for 20 minutes, remove tray from oven and lay fish over vegetables. Return tray to oven and cook a further 6-7 minutes, until potatoes are tender, and fish is just cooked through.
4. Make salad Crumble feta into a bowl. Add spinach, almonds and a drizzle of olive oil and vinegar, toss to combine and season to taste.
5. Serve Italian baked fish with vegetables with salad.