Nordic / English

Lemon & Pesto Fish Bake

  • 45 mins
  • Medium
  • Lactose-free
  • Microwave

Ingredients

Directions

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Steps

1

Mix the lemon juice, pesto and seasoning together and spoon over the fish. Leave to marinade in the fridge for 1-2 hours.

2

Cut the potatoes and vegetables in to even sized chunks and toss with the garlic and oil.

3

Place these with the fish in the dish and put on the wire shelf in the lower position and cook on CONVECTION 220ºC + GRILL 2 + SIMMER MICROWAVE FOR 25- 30 MINS turning the fish over halfway through.

4

Scatter the olives over the vegetables and place the fish and marinade on top to serve.

Enjoy

Lemon & Pesto Fish Bake

Ingredients

Adjust Servings:
1/2 lemon juice
100g fresh pesto
salt
black pepper
4 x 175g thick cut haddock Or use cod or salmon fillets
1 large red onion
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 cloves of crushed garlic
30 mls extra virgin olive oil
100g black olives
wedges lemon

Nutritional information

344
Calories
7g
Carbs
20g
Fat
35g
Protein
347mg
Sodium
3g
Sugar
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