Recipe

Solo: Lemon Roast Vegetables and Pesto Fish

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Solo: Lemon Roast Vegetables and Pesto Fish

Simple weeknight treats, ready in no time with this lean and packed with flavor pesto rubbed fish traybake with butternut, grape tomatoes and zucchini finished with zesty lemon.




Ingredients to serve 1

  • 1 x Basa Fillets
  • 15ml x Basil Pesto
  • ¼ x Lemon - zested then halved for juicing
  • 75g x Butternut Chunks
  • 1 x Courgette - sliced into rounds
  • 75g x Cherry Tomatoes
  • 2.5g x Basil - leaves pulled from stem
  • 15g x Butter (from your pantry)
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C

Washing Instruction

Wash your hands, lemon, baby marrow and cherry tomatoes well. Rinse your basil thoroughly and drain on paper towel.

Gino's Tip

If you have burn stains on your oven tray and need a cost-effective solution. Try adding boiling water to your basin, a good cupful of bicarbonate soda and as your tray comes out the oven, pop it into the water and let it soak for about an hour.

Step 1 - Lemon Roast Vegetables and Pesto Fish

Toss your butternut in a large mixing bowl with a few drizzles of olive oil, salt, and pepper. Scatter onto an oven tray, cover with foil and place in the oven for 15 minutes - reserve your large mixing bowl as is. Add your cherry tomatoes and baby marrow rounds along with your lemon zest to your large mixing bowl, drizzle with olive oil, salt, and pepper and toss through.

Step 2 - Pesto Basa

Season your basa fillets with salt only. Place onto a lightly greased oven tray and drizzle over some olive oil. Pop into the oven for 3-4 minutes, then proceed to dollop over your DD New Orleans BBQ Sauce. Continue to bake your basa for 3-4 minutes until your fish is cooked through and your sauce is hot.

To serve

Divide your lemon baked fish amongst your servings and sprinkle over your basil leaves. Enjoy!