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Chimichurri fish traybake recipe

40 ratings

With a homemade chimichurri sauce and flaky basa fillets, this vibrant traybake recipe really spices up dinnertime. Chimichurri, made with fresh herbs, fragrant spices, garlic and chilli, is the perfect partner for delicate fish. Add chunky sweet potatoes and peppers for an impressive family dinner idea. See method

Serves 4
20 mins to prepare and 30 mins to cook
330 calories / serving
Healthy
Gluten-free
Dairy-free

Ingredients

4 small sweet potatoes (about 700g), scrubbed and cut into wedges
1 large red onion, cut into wedges
2 red peppers, thickly sliced
½ x 100g pack fresh flat-leaf parsley
3 tbsp olive oil
2 tbsp red wine vinegar
2 garlic cloves, finely chopped
½ tsp crushed chillies
¼ tsp smoked paprika
2 tsp dried oregano
265g pack skinless boneless basa fillets, halved widthways

If you haven't got any sweet potatoes, try using butternut squash

Each serving contains

Energy
1390kj
330kcal 17%
Fat
11g 15%
Saturates
2g 11%
Sugars
17g 19%
Salt
0.7g 11%

of the reference intake
Carbohydrate 46g Protein 15.6g Fibre 8.4g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Put the sweet potato, onion and peppers in a large roasting tin.
To make the chimichurri dressing, put the parsley, oil, vinegar, garlic, crushed chillies, paprika and 1 tsp oregano into a food processor. Blitz until the parsley is finely chopped and you have a thick sauce; season to taste.
Add 1 tbsp of the sauce to the veg in the tin and toss together. Scatter over the remaining oregano, then roast for 25-30 mins until the vegetables are just tender. Top with the fish fillets and return to the oven for 5-10 mins until the fish is cooked through.
Add 2-3 tbsp cold water to the remaining sauce and stir well to make a pourable dressing. Spoon over the roasted veg and sh to serve.

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