Serves Serves 4-6

228

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This no-nonsense fish traybake packs a whole lot of Mediterranean flavour whilst boasting big servings of veggies too!

5 minPrep Time

35 minCook Time

40 min

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Ingredients

  • 100g frozen onion or 1 large onion
  • 50g frozen garlic or 2 fresh garlic cloves
  • 400g cannellini beans
  • sustainable salmon fillets 1 per person - I used frozen to keep the cost down
  • 200g cherry tomatoes
  • 1 large courgette
  • 200g green beans
  • 1 courgette
  • 200g cherry tomatoes
  • 1 lemon - zest and juice

Instructions

  1. Preheat oven to 200°C
  2. Add onions, garlic, cannellini beans and 400ml boiling water into a large, deep casserole or baking dish and place in the oven for 20 mins
  3. Meanwhile dice the courgette, cut the green beans in thirds and halve the cherry tomatoes
  4. Once the 20 mins is up, add courgettes, green beans and cherry tomatoes to the onion and bean mix, lay the fish fillets flat on top of the mix and bake for a further 10-12 mins depending on the size and thickness of your fish fillets
  5. Prepare couscous whilst you wait and zest the lemon
  6. Once the fish is cooked through, squeeze over the juice, serve straight to the table with couscous alongside and lemon zest as a garnish
  7. ENJOY!

Notes

Vegan - use pressed tofu steaks

Nutrition

Calories

228 cal

Fat

6 g

Carbs

31 g

Protein

9 g
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