A low-fat traybake supper that’s full of flavour. Combine lean white fish with cherry tomatoes, a pesto crumb, green beans and broccoli
Prep:5 mins
Serves 4
2 x 400g cans cherry tomatoes1 tbsp balsamic vinegar3 tbsp basil pesto2 tbsp breadcrumbs4 skinless firm white fish fillets (about 140g each)320g pack green bean320g pack thin-stemmed broccoli
STEP 1Heat oven to 200C/180C fan/gas 6. Tip the tomatoes into a roasting tin, and stir in the vinegar and 1 tbsp of the pesto. Season, mix, then bake in the oven for 10 mins.STEP 2Mix together the remaining pesto and the breadcrumbs, then press onto each fish fillet. Add to the roasting tin and return to the oven for 12-15 mins until the fish flakes easily and the topping is slightly crisp.STEP 3Meanwhile, boil the green beans and broccoli, then drain. Serve the bake scattered with the vegetables.
