Fish & Vegetable Tray Bake

Servings:  4

Ready in: 45 minutes 


4 x 200 g fillets firm white fish e.g. barramundi, gem fish

6 Carisma/new potatoes (750 g), quartered

2 medium zucchini, trimmed, cut into thick lengths

250g punnet cherry tomatoes

2 bunches asparagus

1 lemon, sliced

2 tsp dried mixed herbs

2 teaspoons olive oil

1 lemon, cut into wedges, to serve


Preheat oven to 200°C. Line a large baking tray with baking paper.

Place potato and zucchini on tray, season with pepper and toss through 2 tsp of olive oil. Roast for 20 mins, stirring halfway.

Stir through tomatoes, asparagus and then place fish pieces and lemon slices on top of fish and vegetables. Season with pepper. Bake for another 10-15 minutes or until fish is cooked through (it will flake easily with a fork).

Add tomatoes and fish to tray; roast for another 12–15 minutes, or until fish is cooked through and flakes easily when tested with a fork. Serve with an extra squeeze of lemon juice


Nutrition Information (per serve):

351 Cal (1474 kJ), 51 g protein, 5 g fat (0 g saturated), 26 g carbohydrates (6 g sugar), 7 g fibre, 22 mg sodium