Oven Crisp Fish Fillet Portions with Grilled Courgettes and Roasted Rosa Tomatoes
Serves 4
Weeknight dinner has never been so easy – or so nutritious and delicious!
Use these products
Oven Crisp - Lightly Lemon 400 g
Oven Crisp - Lightly Lemon 400 g
Ingredients
- 500 g Sea Harvest Oven Crisp Fish Fillet Portions
- 500 g Rosa tomatoes
- 500 g Courgettes
- Olive oil
- Salt and pepper
VINAIGRETTE
- 6 tbsp (90 ml) Olive oil
- 3 tbsp (45 ml) Lemon juice
- 1 clove Garlic, crushed
- 15 g Parsley, finely chopped
- Salt and Pepper
Method
- Prepare Oven Crisp Fish Fillet Portions as per instructions on packaging. Place Rosa tomatoes in a foil lined roasting tray. Coat in olive oil and season well with salt and pepper. Roast in oven at 180°C for 15-20mins until nicely coloured and cooked.
- Using a peeler, slice along the length of the courgettes into ribbons. Place ribbons in a bowl and coat with olive oil, season with salt and pepper, and grill on a griddle pan until golden brown.
- Whisk all the ingredients for the vinaigrette together and season well.
- Drizzle vinaigrette over the veg and cooked fish.
- Serve with Sea Harvest Oven Crisp Fish Fillet Portions.