Baked fish with tomatoes, basil and crispy crumbs
Date: Nov. 9th, 2018 - 1:00 PM
Ingredients
2 x 400g cans cherry tomatoes
1 tbsp balsamic vinegar
3 tbsp basil pesto
2 tbsp breadcrumbs
4 skinless firm white fish fillets (about 140g each)
320g pack green bean
320g pack thin-stemmed broccoli
Method
- Heat oven to 200C/180C . Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 minutes.
- Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 minutes until the fish flakes easily and the topping is slightly crisp.
- Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
