Pescado al Horno con Verduras (Baked Fish with Vegetables)
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Ingredients
- 600 g cod loin
- 1 red pepper, sliced
- 1 courgette, sliced
- 200 g ripe cherry tomatoes
- 1 red onion, sliced
- 3 garlic cloves
- 1 lime, juiced
- 2 tbsp fresh coriander, chopped
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 236 kcal
- Protein
- 29.1 g
- Carbohydrate
- 9.5 g
- of which sugars
- 6.6 g
- Fat
- 8.3 g
- of which saturates
- 1.3 g
- Fibre
- 3.1 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Toss the red pepper, courgette, cherry tomatoes, red onion and garlic with the olive oil in a large roasting tin.
- 2
Roast for 15 minutes, until starting to soften.
- 3
Nestle the cod loin among the vegetables and squeeze over the lime juice.
- 4
Roast for a further 12-15 minutes, until the fish flakes easily and the vegetables are tender.
- 5
Scatter with fresh coriander and serve straight from the tin.
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