Oven Crisp Fish Fillet Portions with Grilled Courgettes and Roasted Rosa Tomatoes

Weeknight dinner has never been so easy – or so nutritious and delicious!

Serves 3-5

Oven Crisp Fish Fillet Portions with Grilled Courgettes and Roasted Rosa Tomatoes

Serves 3-5

Weeknight dinner has never been so easy – or so nutritious and delicious!

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

product-packhot-Oven-Crisp-Lightly-Lemon-6s-web

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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.

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How do I BAKE fish?

Dollops of flavoured butter (or a little olive oil) on fish portions are ideal for baking. Wrap fish portions in foil to keep moisture in – as fish forms its own juices. Open just before end of baking to allow for browning. Fish can also be placed in a suitable oven dish and covered. Baking takes around 20 minutes depending on the portion size.

Oven Crisp Lightly Lemon with Lemon Basil Pasta

This dish is idea for a midweek meal that is fuss-free and ready in 30 minutes. Tasty, quick and nutritious, what more could you want?