Fish
tray baked tomato fish wth giant cheesy croutons
1. Set oven to 220°C.
2. Halve tomatoes, cut capsicum into bite-sized pieces. Cut spring onions into 3cm lengths, pick basil leaves.
3. Combine balsamic vinegar, 3 tbsp olive oil, crushed garlic, honey and 1 tsp salt in a bowl. Add prepared vegetables and basil, toss well.
4. Spread tomato mixture in a lined baking dish, top with fish fillets. Season fish with salt and pepper, drizzle with olive oil. Slice and top with lemon. Bake for 15 minutes.
5. Roughly tear bread, toss with 2 tbsp olive oil. Place on top of bake alternatively on a separate tray, sprinkle with cheese for last 5 minutes of cooking time.
6. Prepare salad and toss with oil and vinegar.
7. Serve tray bake with salad and croutons. Spoon over pan juices.
Tip!
We used a 32cm x 24cm baking dish (5cm deep).
Bake croutons on a separate tray for extra crunch.
2. Halve tomatoes, cut capsicum into bite-sized pieces. Cut spring onions into 3cm lengths, pick basil leaves.
3. Combine balsamic vinegar, 3 tbsp olive oil, crushed garlic, honey and 1 tsp salt in a bowl. Add prepared vegetables and basil, toss well.
4. Spread tomato mixture in a lined baking dish, top with fish fillets. Season fish with salt and pepper, drizzle with olive oil. Slice and top with lemon. Bake for 15 minutes.
5. Roughly tear bread, toss with 2 tbsp olive oil. Place on top of bake alternatively on a separate tray, sprinkle with cheese for last 5 minutes of cooking time.
6. Prepare salad and toss with oil and vinegar.
7. Serve tray bake with salad and croutons. Spoon over pan juices.
Tip!
We used a 32cm x 24cm baking dish (5cm deep).
Bake croutons on a separate tray for extra crunch.
450g cherry tomatoes
1 red capsicum
1/4 bunch spring onions
1 packet basil
2 tbsp balsamic vinegar
2 garlic cloves
2 tsp honey
2 packets white fish fillets
1 lemon
1 small wholemeal/rye loaf
30g shaved parmesan cheese
1 festival lettuce, rinsed and torn
400g artichokes, drained
1 pear, sliced
60g walnuts
30g shaved parmesan cheese
1-2 tbsp olive oil
1 tbsp red wine vinegar
olive oil, for cooking
salt and pepper, for seasoning
1 red capsicum
1/4 bunch spring onions
1 packet basil
2 tbsp balsamic vinegar
2 garlic cloves
2 tsp honey
2 packets white fish fillets
1 lemon
1 small wholemeal/rye loaf
30g shaved parmesan cheese
1 festival lettuce, rinsed and torn
400g artichokes, drained
1 pear, sliced
60g walnuts
30g shaved parmesan cheese
1-2 tbsp olive oil
1 tbsp red wine vinegar
olive oil, for cooking
salt and pepper, for seasoning
