Fish tray bake with salsa verde

Name: Fish tray bake with salsa verde
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g (1lb 2oz) baby new potatoes, quartered; 1 tbsp. olive oil; 1 courgette; 4 x175 g cod, or other firm white fish fillets, skinless and boneless; 4 lemon slices; 300 g (11oz) cherry tomatoes, on the vine, snipped into bunches; 25 g (1oz) pack fresh basil; 25 g (1oz) pack fresh mint, tough stalks removed; 25 g (1oz) pack fresh parsley; 1 tbsp. capers, drained and rinsed; 3 anchovy fillets; 1 small garlic clove; 1 tsp. Dijon mustard; Juice 1 lemon; 50 mL (2 fl oz) olive oil

This fish tray bake is a one-dish, healthy midweek meal.

By The Good Housekeeping Web teamUpdated: 31 July 2019

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This tray bake takes a little longer to prepare than some tray bake recipes (around 30 minutes) but you'll be rewarded with a flavour packed dinner - plus it only takes 30 minutes in the oven - so great for a midweek meal.

The salsa verde is easy to make - just blitz the ingredients (basil, mint, parsley, capers, anchovy, garlic, mustard, lemon, olive oil) in a food processor.

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Yields:

Prep Time:

30 mins

Total Time:

30 mins

Cal/Serv:

376

Ingredients

500 g (1lb 2oz) baby new potatoes, quartered
1 Tbsp. olive oil
1 courgette
4 x175 g cod, or other firm white fish fillets, skinless and boneless
4 lemon slices
300 g (11oz) cherry tomatoes, on the vine, snipped into bunches
25 g (1oz) pack fresh basil
25 g (1oz) pack fresh mint, tough stalks removed
25 g (1oz) pack fresh parsley
1 Tbsp. capers, drained and rinsed
3 anchovy fillets
1 small garlic clove
1 tsp. Dijon mustard
Juice 1 lemon
50 ml (2 fl oz) olive oil

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Scatter potatoes into a large, shallow baking tray. Mix through oil and some seasoning and roast for 15min.
2. Step 2
  Meanwhile, whiz salsa verde ingredients (basil, mint, parsley, capers, anchovy, garlic, mustard, lemon, olive oil) in a food processor until finely chopped. Set aside.
3. Step 3
  Using a Y-shaped vegetable peeler, peel courgette into long ribbons, stopping when you reach the seedy centre (discard this).
4. Step 4
  Reduce oven temperature to 200°C (180°C fan) mark 6. Toss potatoes, then mix through courgette ribbons. Place the fish fillets on top, with a lemon slice on each. Dot around the tomato bunches. Return tray to oven for 10-15min until fish is cooked and flakes easily when pressed. Serve drizzled with the salsa verde.