Fish salsa bake

Total cost: $22.40 / $5.60 per serve

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Cooking difficulty: Easy

Serves: 4

Preparation: 25 mins

Cooking: 45 mins

Ingredients

500g pumpkin, cut into chunks

500g new potatoes, halved

2 medium zucchini, sliced

1 red onion, quartered

olive oil spray

4 x 150g firm white fish fillets, such as ling: sustainable species include Pink Ling, Whiting, Flathead, Yellow eye Mullet, Snapper, Coral Trouts, Blue-eye Trevalla.

pinch of chilli flakes

Salsa

2 tablespoons fresh lime juice or fresh lemon juice

3 shallots, finely chopped

1 yellow capsicum, diced

2 large tomatoes, diced

1/4 teaspoon chilli flakes

1/2 cup coriander leaves

Method

Preheat oven to 190°C. Place pumpkin, potatoes, zucchini and onion in a large baking dish. Spray with olive oil; toss to coat. Bake for 25 minutes, tossing once.

Meanwhile, combine salsa ingredients in a medium bowl and place in fridge to chill.

Top vegetables with fish, spray with olive oil and sprinkle with chilli flakes. Bake for 15–20 more minutes, or until fish is tender.

Serve

Top bake with salsa and serve.

TIP: you can omit the chilli flakes for a milder flavour

Adapted from a recipe courtesy of Australian Healthy Food Guide magazine. For more healthy recipe inspiration, visit Healthy Food Guide.

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Fish salsa bake

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Fish salsa bake

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