Home / WORLD WIDE COOKING RECIPES / Baked fish with roast onion and tomato

Baked fish with roast onion and tomato

This fish dish gets great colour from sweet tomato and red onion, and rich, nutty pesto.

 Baked fish with roast onion and tomato
  • Ingredients
  • Nutrition
  • 2 x 240g punnets cherry tomatoes
  • 2 large red onions, cut into thin wedges
  • 2 tbs olive oil
  • 4 (about 150g each) white fish fillets
  • 80g (1/3 cup) bought basil pesto
  • Method
  • Notes
  1. Step 1Preheat oven to 210°C. Line 2 roasting pans with non-stick baking paper. Place tomatoes, onion and 1 1/2 tablespoons of oil in 1 pan. Toss to coat. Roast in oven for 20 minutes.
  2. Step 2Place the fish in the remaining pan. Drizzle over the remaining oil and season with salt and pepper.
  3. Step 3Add the fish to oven and cook with vegetables for a further 8-10 minutes or until the fish flakes easily when tested with a fork.
  4. Step 4Divide the tomato mixture and fish among serving plates. Top the fish with a dollop of pesto.

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