Italian-Baked Fish with Spinach and Feta Salad

Italian-Baked Fish with Spinach and Feta Salad

Ready in 40 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 5, 2017.
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Simple and delicious.

Ingredients

ITALIAN-BAKED FISH

  • 800g baby potatoes, cut into quarters or halves until roughly the same size
  • 1 red onion, diced 2cm
  • 1 capsicum, core and seeds removed and roughly chopped
  • 1 courgette, cut into 1cm-thick rounds
  • 2 tablespoons fennel spice blend
  • 600g fish fillets
  • 100g tomato pesto

SPINACH AND FETA SALAD

  • ½ bunch spinach leaves
  • 100g feta cheese, crumbled
  • 25g sliced almonds

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss potatoes, red onion, capsicum and courgette on prepared tray with fennel spice blend and a drizzle of oil. Season with salt and pepper and bake for 25-30 minutes, until tender. Turn once during cooking.
  3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half.
  4. Evenly spread tomato pesto over fish and season with salt and pepper.
  5. When vegetables have 6 minutes cook time remaining, lay fish over vegetables. Return tray to oven and cook for a further 6-7 minutes, until potatoes are tender and fish is just cooked through.
  6. While fish is cooking, roughly chop spinach and toss with feta, almonds and a drizzle of olive oil in a large bowl. Season to taste with salt and pepper.
  7. spoon Italian-baked fish and vegetables onto plates and scatter spinach and feta salad over top.

Nutritional Information

Energy 2006 kj
479 kcal
Protein 39.3g
Carbohydrate 33.9g
Fat 20.3g