Mediterranean baked fish with almond pesto & olives

30 Min
pretty easy
4 People
Rating starstarstarstarstar
A heap of colourful vegetables roasted and served with olives and baked lemon fish. Accompanied by a wonderful almond pesto.

No Fish option - replacement is chicken schnitzels.

Gluten friendly option - pasta is replaced with GF pasta and bread is replaced with 1/2 GF bread loaf.
1. Set oven to 220°C.
Roughly chop capsicums and zucchini, wedge red onion. Toss with 1 tbsp oil, salt and pepper on a lined oven tray. Roast for 20-25 minutes.

2. Blend juice from 1/2 lemon, basil leaves, almonds, crushed garlic, 1/2 cup olive oil, 1 tbsp water and 1/2 tsp honey with a food processor or stick mixer until it forms a pesto-like consistency. Season to taste with salt and pepper, set aside.

3. Rub fish fillets with oil and season with salt and pepper. Place into a small, lined oven dish (see notes).

4. Thinly slice remaining lemon and place on top of the fish. Add olives to the same dish and bake for 8-10 minutes, or until just cooked through.

5. Slice and warm bread rolls in the oven for 3 minutes.

6. Serve fish fillets with roasted vegetables, bread and almond pesto.

For a more intense flavour, use the lemon zest and toast almonds before making the pesto.

We recommend rinsing your fish fillets under cold running water prior to cooking to remove any scales.

No Fish option - replacement is chicken schnitzels.
Cook in a pan with oil and lemon juice.

Gluten friendly option - bread is replaced with 1/2 GF bread loaf.
yellow capsicum 1
red capsicum 1
Zucchini 1
red onion 1
lemon 1
basil 1 packet
flaked almonds 60g
garlic 1 clove
white fish fillets 2 packets
green olives (pitted) 1/2 jar
long bread rolls 2

From your pantry:
olive + oil (for cooking), salt, pepper, honey