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Roasted Vegetable And Fish Tray bake

Updated: Mar 24

Wonderfully simple to put together, employ the kids to help with the chopping and assembly. Look out for frozen salmon fillets which make this a very cost effective recipe.


Makes approximately 4 servings

Preparation time is approximately 10 minutes

Cooking time is approximately 35 minutes



Image credit: @jemimawilchphotography


Ingredients


400g new potatoes

200g green beans, trimmed and halved

1 red pepper, sliced

Handful of fresh basil, torn or roughly chopped

200g cherry tomatoes

1 red onion, sliced

Olive oil

4 fresh or frozen salmon fillets (or cod/haddock fillets)

2 lemons, sliced

1/2 tsp Dijon mustard

4 tbsp plain Greek yogurt

Salt and pepper


How to make Roasted Vegetable And Fish Tray bake

  1. Preheat oven to 200°C (Gas mark 6 or 180°C for a fan oven).

  2. Clean and cut new potatoes in half. Boil for 10 mins, add green beans for further 5 mins, then drain.

  3. Add potatoes and green beans to roasting tray. Add cherry tomatoes, red pepper, red onion, and half of the basil leaves.

  4. Drizzle lightly with olive oil and season with salt and pepper.

  5. Bake for 10 to 15 minutes.

  6. Lay salmon fillets on top of vegetables (skin side up) and cover with sliced lemon. Drizzle lightly with olive oil. Bake for a further 15 to 20 minutes.

Mix the remaining basil leaves with yogurt, mustard, and a squeeze of remaining lemon juice to serve with the tray bake.


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HINTS & TIPS


Adapt this recipe to make a Mexican inspired tray bake like Jo, Jack & Oli did in our Twenty20 challenge.....




Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.

Don’t forget to look at our useful articles on a variety of family topics including batch cooking, leftovers, hydration, fussy eaters and more! Here is the LINK.

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