Italian Baked Fish

Italian Baked Fish

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 21, 2018.



  • 600g kumara
  • 1 brown onion
  • 1 capsicum
  • 1 courgette
  • 1 Tbsp fennel spice blend


  • 450g market fish
  • 1 pack tomato pesto


  • 100g feta cheese
  • ½ bag baby spinach

Have Handy

  • olive oil
  • pepper
  • salt


  1. Prep and cook veggies Preheat oven to 220oC. Dice kumara and onion 2cm; roughly chop capsicum; slice courgette 1cm. Toss kumara, onion, capsicum and courgette on a lined oven tray with fennel spice blend and a drizzle of oil. Season and bake for 25 minutes, until veggies are cooked through. Turn once during cooking.
  2. Prep fish Pat fish dry and remove any scales and bones. Cut larger pieces in half. Season and spread with tomato pesto. For fussier foodies, leave pesto off fish and serve on the side.
  3. Cook fish When veggies have 6 minutes cook time remaining, lay fish fillets over veggies. Return to oven and cook a further 6-7 minutes, until kumara is tender and fish is just cooked through.
  4. Make salad Crumble feta cheese into a large bowl and toss with spinach and a drizzle of olive oil. Season to taste.
  5. Serve veggies and fish onto plates, with salad on the side.

Nutritional Information

Energy 2151 kj
514 kcal
Protein 29.5g
Carbohydrate 40.9g
Fat 24.6g