Fish traybake recipe

Fish traybake recipe

269 ratings

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  • Serves 4
  • 25 mins to prepare and 50 mins to cook
  • 174 calories / serving
  • Healthy


  • 300g small tomatoes, halved
  • ½ red onion roughly chopped
  • 1 red or yellow pepper
  • 1-2 small courgettes, roughly cubed
  • 1 garlic clove, roughly chopped
  • 1 tsp dried herbes de Provence or 2-3 sprigs of fresh thyme and rosemary
  • 1 lemon
  • 1 tbsp olive oil, plus extra for drizzling
  • 475g river cobbler fish

Each serving contains

  • Energy

  • Fat

    5g 6%
  • Saturates

    1g 4%
  • Sugars

    6g 7%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 7.6g Protein 24.3g Fibre 2.6g


  1. Preheat the oven to gas mark 6, 200°C, fan 180°C.
  2. Scatter the tomatoes, onion, pepper and courgette into a large shallow baking dish. Add the garlic and herbs. Cut 4 thin slices from the lemon and reserve. Cut the remainder into chunks and add to the roasting dish.
  3. Drizzle with olive oil and bake for 30 minutes until all the vegetables are tender.
  4. Cut the fish into 4 pieces, place on top of the veg and top with a lemon slice. Drizzle with a little extra oil.
  5. Season lightly and bake for about 15-20 minutes or until the fish flakes easily.

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