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Baked fish with roast onion and tomato
Baked fish with roast onion and tomato
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Vibrant fish with sweet tomato, red onion, and nutty pesto for a burst of flavor and color.
Ingredients:
  • 2 x 240g punnets cherry tomatoes
  • 2 large red onions, cut into thin wedges
  • 36.40 gm olive oil
  • 4 (about 150g each) white fish fillets
  • 80g (1/3 cup) bought basil pesto
Instructions:
  • Preheat your oven to 210°C. Line 2 roasting pans with non-stick baking paper. In one pan, combine tomatoes, onion, and 1 1/2 tablespoons of oil. Toss to coat evenly. Roast in the oven for 20 minutes.
  • Transfer the fish to the pan, then generously drizzle the remaining oil over it and season with salt and pepper to taste.
  • Place the fish in the oven with the vegetables and cook for an additional 8-10 minutes, or until the fish easily flakes with a fork test.
  • Ladle the flavorful tomato mixture onto individual serving plates, lay the tender fish fillets on top, and finish with a generous dollop of vibrant pesto.

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