Italian Garlic, Rosemary & Lemon Fish Tray Bake

Total: 50 mins

An Italian-inspired tray bake of flaky hunks of sustainably caught fish, chunky root veg and a mix of Med flavours from cherry tomatoes, roast lemon and fresh herbs.

This recipe is a:

See this week's box.

430 kcal
(per portion)

Ingredients you'll need

500g potatoes
2 fennel bulb
2 lemon
500g cherry tomatoes
2 garlic clove
A handful of rosemary, leaves only
200g baby leaf spinach
680g fish pie mix

From your kitchen

½ tbsp olive oil
Sea salt
Freshly ground pepper

You'll need

Large roasting tin

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Put a roasting tin in the oven to warm up.
2.
Scrub the potatoes and chop them into 1cm-thick chunks. Trim the dry tips from the fennel bulb, then halve it. Slice it into 8 wedges, picking off any frondy bits and saving them for later. Slice the lemon into 4 wedges.
3.
Take the roasting tin out of the oven. Add ½ tbsp olive oil, the potatoes, fennel and lemon. Season with salt and pepper. Toss to mix, then slide the tin into the oven and roast the veg for 30 mins.
4.
While the potatoes and fennel roast, halve the cherry tomatoes. Peel and thinly slice the garlic. Pick the rosemary leaves off their sprigs and roughly chop them.
5.
Take the roasting tin out of the oven. Add the garlic and rosemary and toss to mix. Pop the cherry tomatoes and lemon wedges into the tin, along with the fish pie mix. Return to the oven and roast for 10 mins. The potatoes should be golden, the fennel tender and the fish opaque – it will flake easily when pressed with a fork.
6.
Add the baby leaf spinach to the tray and turn everything over a few times to just wilt the leaves. Pile the veg and fish up in 2 warm bowls, keeping the roast lemon wedges on the side. Garnish with the reserved fennel fronds and serve with the lemon wedges for squeezing.

This recipe is from

See this week's box