Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Chimichurri fish traybake recipe

45 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 don't have red onions, try using white, brown or spring onions

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.

See more Family favourites