No fish option - white fish fillets are replaced with chicken schnitzels.
Set oven to 220ºC. Slice zucchini, tomatoes and capsicum. Chop artichokes. Layer in an oven dish with a sprinkle of Italian herbs, salt and pepper on each layer. Drizzle with olive oil. Roast in oven for 20 minutes.
2. Make the nut crumb
Finely chop almonds in a processor or with a knife. Combine with 1/2 tsp chilli flakes (optional), 1/2 tbsp oil, salt and pepper.
3. Bake the fish
Place fish on a lined oven tray. Season with salt and pepper. Top with even amount of crumb. Trim beans, toss with 1 tsp oil and add to tray. Bake in oven for 5-10 minutes or until fish is cooked through.
4. Dress the spinach
Whisk 1 tbsp vinegar and 1 tbsp olive oil. Toss through spinach leaves.
5. Finish and plate
Divide fish, roast vegetables and spinach among plates.
Garlic and lemon zest are also great in the crumb!
No fish option - white fish fillets are replaced with chicken schnitzels. Add the nut crumb to the vegetable bake instead. Coat chicken with dried herb of choice and cook in a frypan for 4-5 minutes each side or until cooked through.
Yellow capsicum, 1
Artichokes, 1 tub (160g)
Almonds, 1 packet (80g)
White fish fillets, 2 packets
Green beans, 1/2 bag (125g) *
Baby spinach, 1/2 bag (100g) *
From your pantry
Oil (for cooking + olive), salt, pepper, apple cider vinegar, dried Italian herbs, chilli flakes (optional)