Overhead shot of a white bowl of fish bake with crusty bread on a marble background
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Mediterranean Fish and Vegetable Bake

This healthy one pan fish and vegetable bake is bursting with Mediterranean flavour from the tomatoes, olives and plenty of herbs. Serve with plenty of crusty bread.
Course Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 211kcal
Author Amy Fulwood

Ingredients

  • 2 Courgettes sliced
  • 1 Red Onion chopped into chunks
  • 300 g Baby Potatoes chopped
  • Olive Oil
  • 600 g White Fish Fillets cut into chunks
  • 2 cloves Garlic crushed
  • 2 400g tins Chopped Tomatoes
  • 1 tbsp Balsamic Vinegar
  • 100 g Black Olives
  • 1 tbsp Dried Oregano
  • 4 sprigs Rosemary
  • 150 g Cherry Tomatoes on the vine
  • Basil Leaves to serve
  • Salt and Pepper

Instructions

  • Heat the oven to 180°C/350°F. Put the courgette, red onion and baby potatoes in a large baking dish and drizzle with olive oil. Season well and place in the oven for 30 minutes.
  • Add the garlic, tinned tomatoes, vinegar, olives, dried oregano, rosemary sprigs and more salt and pepper, stir.
  • Nestle the fish pieces and cherry tomatoes into the sauce then put back in the oven for 15 minutes until the fish is cooked through. Serve with crusty bread and fresh basil leaves.

Notes

Nutrition information is an estimate and will vary depending on the exact ingredients used.

Nutrition

Calories: 211kcal | Carbohydrates: 21g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 50mg | Sodium: 515mg | Potassium: 1032mg | Fiber: 4g | Sugar: 7g | Vitamin A: 490IU | Vitamin C: 41.3mg | Calcium: 99mg | Iron: 3.1mg