Lemon and pepper baked fish
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Time to make:
30 mins, prep 10 mins, cook 20 mins
$3.75 per serve
(at time of publication)
Full ingredients list:
- 2 teaspoons olive oil
- 2 large leeks, trimmed, thinly sliced
- 250g punnet cherry tomatoes, halved lengthways
- 2 x 400g can cannellini beans, drained, rinsed
- 5 sprigs lemon thyme
- 4 x 170g thick white fish fillets
- 1 lemon, thinly sliced
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200ºC. Heat oil in a non-stick frying pan over a medium heat. Add leeks and 2 tablespoons water. Cook, stirring occasionally, for 4–5 minutes or until soft. Transfer to a shallow baking dish.
Step 2 Add tomatoes and beans to baking dish. Stir through leeks. Arrange thyme and fish fillets over vegetables. Place slices of lemon onto fish and sprinkle with freshly ground black pepper. Bake for 10–15 minutes or until fish is cooked through. Remove thyme sprigs and serve immediately.
You can use salmon for this recipe if preferred, and replace the leeks with a bunch of asparagus.
About this recipe
First published: September 2009