- 0:10 Prep
- 0:30 Cook
- 4 Servings
- Capable cooks
This fish dish gets great colour from sweet tomato and red onion, and rich, nutty pesto.
Ingredients
- 2 x 240g punnets cherry tomatoes
- 2 large red onions, cut into thin wedges
- 2 tablespoons olive oil
- 4 (about 150g each) white fish fillets
- 80g (1/3 cup) bought basil pesto
Method
- Step 1Preheat oven to 210°C. Line 2 roasting pans with non-stick baking paper. Place tomatoes, onion and 1 1/2 tablespoons of oil in 1 pan. Toss to coat. Roast in oven for 20 minutes.
- Step 2Place the fish in the remaining pan. Drizzle over the remaining oil and season with salt and pepper.
- Step 3Add the fish to oven and cook with vegetables for a further 8-10 minutes or until the fish flakes easily when tested with a fork.
- Step 4Divide the tomato mixture and fish among serving plates. Top the fish with a dollop of pesto.
- High protein
- Low carb
- Low kilojoule
- Low sugar
Nutrition
1353 kj
Energy
19g
Fat Total
3g
Saturated Fat
4g
Fibre
27g
Protein
81mg
Cholesterol
373.65mg
Sodium
7g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: To easily cut an onion into thin wedges, peel it then cut it in half lengthways. Starting from 1 side of 1 onion half, hold a knife at an angle and cut into wedges at 1-2cm intervals. Repeat with the second onion half.
- Author: Michelle Southan & Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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