Serves up to 6
This delicious fish traybake is quick and easy. The butterbean mash provides a speedy alternative to a potato mash and brings the dish together with a mediterranean twang of basil. The tomatoes bake down to generate a sumptuous liquid to lubricate and bring everything beautifully on one plate. Fish can be super-expensive these days, but this dish works well with frozen fish, which is a fantastic way to produce a nutritious dish for your family whilst watching the pennies!
10 minPrep Time
30 minCook Time
- 2 tbsp olive oil
- 120g fish fillet per person
- 200g plum cherry tomatoes
- Juice & zest of 1 lemon
- Small bunch basil
- 2 x 400g tinned butterbeans
- 100g frozen diced onion
- 50g frozen diced garlic
- 100ml water
- 200ml green beans
- Preheat oven to 200 degrees C.
- For the fish, grab a tray-baking dish you can serve directly on the table. Oil it up and snuggle your fish fillets inside - the tighter they are, the more delicious liquid they will produce. Although I struggle with frozen fish at times, this dish worked really well with frozen cod fillets which is great for keeping the cost down.
- Chop the plum cherry tomatoes in half.
- Season, sprinkle with lemon zest, chopped basil leaves (reserving some for a bright green garnish) and the cherry tomatoes.
- Bake in the oven for 20-30 mins depending on the size and shape of the fillets.
- Meanwhile, in a medium-sized pan, brown the frozen onion and garlic in oil.
- Add the drained butterbeans and 100ml of water and simmer for 10 minutes.
- Once the ten minutes is up, mash the beans, add the lemon juice and seasoning to taste.
- 6 minutes before serving, steam the green beans.
- Serve the fish traybake with extra basil garnish direct to the table with the side dishes of butterbean mash and green beans.