Herb & almond crusted fish with roasted vegetables & feta
Fish
30 Min
pretty easy
4 People
Rating starstarstarstarstar
Delicious and flavoursome thyme and almond crusted fish in a roast vegetable tray bake with crumbled feta.

No Fish option - replacement is chicken schnitzels.
1. Set oven to 220ºC.
Trim carrots and wedge onion, halve cherry tomatoes. Toss on a lined oven tray with 1 tsp dried oregano, 1 tbsp oil, salt and pepper. Roast for 10 minutes.

2. Add almonds to food processor (see notes) along with thyme leaves, 2 tbsp oil, salt and pepper. Pulse until it reaches a crumb consistency.

3. Trim and halve beans. Toss with 1 tsp oil and season with salt and pepper. Toss beans through vegetables on oven tray.

4. Season fish fillets with salt and pepper and top with crumb. Add to tray and cook for 10-15 minutes, or until cooked through.

5. Divide vegetables and fish evenly between plates. Crumble over feta to serve.

Notes:
Roughly chop almonds if you don’t have a food processor.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 10 minutes, or until cooked through.
Baby carrots 1 bunch
Red onion 1/2
Cherry tomatoes 1 punnet (200g)
Almonds 1 packet (100g)
thyme 1/2 packet
Green beans 1 punnet (250g)
Whitefish fillets 2 packets
Danish feta 1/2 block

From your pantry:
oil (for cooking), salt, pepper, dried oregano