Mediterranean Basa Traybake (HC)
Ingredients
- 160g potatoes, chopped into chunks
- 1 tsp olive oil
- Black pepper for seasoning
- 1 tsp paprika
- 1 tsp oregano
- 1 tsp garlic powder
- ½ red onion, sliced
- 6 cherry tomatoes
- ½ courgette, sliced
- 70g green beans, trimmed
- 1 basa fillet
- ¼ lemon wedge
Serving suggestion (optional):
- 30g feta cheese
- 1 tbsp greek yoghurt
- 1 tbsp of fresh parsley
Instructions
Preheat the oven to 180°C (fan).
Add the potatoes to a baking tray. Toss with olive oil, black pepper, paprika, oregano and garlic powder. Roast for 20 minutes.
Remove the tray and add the red onion and cherry tomatoes. Mix well and return to the oven for 8–10 minutes, until the onion softens and the tomatoes begin to blister.
Remove the tray again and add the courgette and green beans. Mix everything together and spread evenly on the tray.
Place the basa fillet on top. Season with black pepper and squeeze over the lemon juice.
Return to the oven and bake for 12–15 minutes, until the fish is cooked through and flakes easily with a fork, the vegetables are tender and the potatoes are golden.
Allow to cool slightly before serving. Finish with an extra squeeze of lemon if desired and optional toppings.
Note: For a quicker option, add all the vegetables to the tray at once and roast for 25–30 minutes, then add the fish for the final 12–15 minutes. Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.