Baked fish with roast onion and tomato

Baked fish with roast onion and tomato

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This fish dish gets great colour from sweet tomato and red onion, and rich, nutty pesto.

The ingredient of Baked fish with roast onion and tomato

  1. 2 x 240g punnets cherry tomatoes
  2. 2 large red onions, cut into thin wedges
  3. 2 tbsp olive oil
  4. 4 (about 150g each) white fish fillets
  5. 80g (1/3 cup) bought basil pesto

The instruction how to make Baked fish with roast onion and tomato

  1. Preheat oven to 210u00b0C. Line 2 roasting pans with non-stick baking paper. Place tomatoes, onion and 1 1/2 tablespoons of oil in 1 pan. Toss to coat. Roast in oven for 20 minutes.
  2. Place the fish in the remaining pan. Drizzle over the remaining oil and season with salt and pepper.
  3. Add the fish to oven and cook with vegetables for a further 8-10 minutes or until the fish flakes easily when tested with a fork.
  4. Divide the tomato mixture and fish among serving plates. Top the fish with a dollop of pesto.

Nutritions of Baked fish with roast onion and tomato

calories: 323.367 calories
fatContent: 19 grams fat
saturatedFatContent: 3 grams saturated fat
carbohydrateContent: 8 grams carbohydrates
sugarContent: 7 grams sugar
fibreContent:
proteinContent: 27 grams protein
cholesterolContent: 81 milligrams cholesterol
sodiumContent: 373.65 milligrams sodium

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