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Eat in colour with this baked fish and veggies

Load your plate with a helping of colourful foods and you have a meal that is balanced and healthy. Need some inspiration? Try this baked fish with veggies.


For the baked fish with veggies
2 tbsp olive oil
3 tbsp chopped parsley
1 tsp honey
6 baby marrows, cut lengthwise and quartered
1½ cups cherry tomatoes
4 wheels feta, halved
4 lemons, halved
4 basa fish fillets
For the herb sauce
½ cup chopped parsley
½ cup chopped rocket
Zest and juice of 1 lemon
1 tbsp honey
1 garlic clove, finely chopped
  cup olive oil

For the baked fish with veggies
1. Preheat oven to 200°C.
2. Whisk the olive oil, parsley and honey. Season to taste.
3. Add the baby marrows and tomatoes and toss to coat.
4. Arrange the veggies along with the feta on a baking tray and drizzle over the remaining oil. Bake for 20 minutes.
5. In the meantime, put a pan over high heat. Place the lemon halves, flesh side down, in the pan. Cook for 5 minutes, then remove and set aside.
6. Season the fish and then place on top of the veggies, along with three of the lemons. Return to the oven for about 10–12 minutes, until the fish is cooked.
For the herb sauce
1. Combine all the ingredients, mix well and season to taste. Serve with the fish and veggies, as well as the last lemon on the side.

Recipe & styling: Elizabeth Mackenzie
Photography: Samantha Pinto //

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