Roasted fish and tomato tray bake

Delicious roasted fish and tomato tray bake

2 September 2014

Serves 4

4 x 200g sustainable fish fillets
1 tbsp extra virgin olive oil, extra for drizzling
4–6 tbsp red pepper pesto
Himalayan salt and black pepper
300g baby asparagus, trimmed
180g fine green beans, trimmed
250g assorted cherry tomatoes
2 tbsp balsamic vinegar
fresh marjoram to garnish

1 Heat the oven to 180ºC. Rub the fish with olive oil and top with pesto; season well.
2 Place the asparagus and green beans on a baking tray, season and top with the fish. Dot the cherry tomatoes around the tray, drizzle over extra olive oil and balsamic vinegar.
3 Bake for 15–20 minutes.
4 To serve: Drizzle with olive oil and scatter fresh herbs.

Words and image: Lose It! magazine