Fish salsa bake
Time to make: 1 hr 10 mins
( Hands-on time: 25 mins )
Total cost: $ 18.40 / $ 4.60 per serve
(at time of publication)
500g baby potatoes, halved
500g pumpkin, cut in chunks
2 courgettes, sliced
1 red onion, quartered
4 x 150g firm white fish fillets
2 tablespoons lime or lemon juice
3 spring onions, chopped finely
1 red or yellow capsicum, diced
2 tomatoes, diced
1/4 teaspoon chilli flakes
1/2 cup fresh coriander
Total fat 5g
Saturated fat 1g
Dietary fibre 7g
1 Preheat oven to 190.C. Place vegetables in a lightly greased baking dish. Spray with oil. Bake for 25 minutes, tossing once.
2 Meanwhile, mix salsa ingredients together and chill. Top vegetables with fish fillets, spray with oil and sprinkle with chilli flakes. Bake for 15-20 more minutes or until the fish is tender.
3 Just before serving top with some salsa.
- This recipe is best made in a large, shallow ovenproof dish to ensure even cooking.
- It can be prepared in advance, chilled and cooked later. Allow the dish to reach room temperature before baking.
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