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Lemon & Pesto Fish Bake

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Ingredients

Adjust Servings:
Juice of 1/2 Lemon
100 g fresh Pesto
Salt
Black Pepper
4 x 175 g thick cut Haddock or use cod or salmon fillets
1 large Red Onion
1 red, 1 yellow, 1 orange Bell Pepper
2 crushed Garlic Cloves
30 mls extra virgin Olive Oil
100 g black Olives
Wedges Lemon

Nutritional information*

344
Calories
7g
Carbs
20g
Fat
35g
Protein
347mg
Sodium
3g
Sugar

Lemon & Pesto Fish Bake

Pesto can add a tasty twist to any dish!

  • 45 mins
  • Serves 4
  • Medium

Ingredients

Directions

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Lemon & Pesto Fish Bake

This Lemon & Pesto Fish Bake recipe is a simple one-pot fish dish with the zingy taste of lemon and pesto, just pop in the microwave and enjoy! Here’s a quick overview:

Mix the lemon juice, pesto and seasoning together and spoon over the fish. Leave to marinade in the fridge for 1-2 hours.

Cut the potatoes and vegetables into even sized chunks and toss with the garlic and oil. Place these with the fish in an oven proof dish and cook on Convection 220°C + Grill 2 + Simmer Microwave for 25-30 minutes. Turn the fish over halfway through.

Scatter the olives over the vegetables and place the fish and marinade on top to serve.

View below for a step-by-step guide with more detail and tick the steps off as you go!

Steps

1
Done

Mix the lemon juice, pesto and seasoning together and spoon over the fish. Leave to marinade in the fridge for 1-2 hours.

2
Done

Cut the potatoes and vegetables in to even sized chunks and toss with the garlic and oil.

3
Done

Place in the oven proof dish and put on the wire shelf in the lower position and cook on CONVECTION 220ºC + GRILL 2 + SIMMER MICROWAVE FOR 25- 30 MINS turning ½ way.

4
Done

Scatter the olives over the vegetables and place the fish and marinade on top.

5
Done

Cook on CONVECTION 220ºC+ GRILL 3 + LOW MICROWAVE.

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