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Lemon-pepper crusted fish & vegie tray bake

  • 0:15 Prep
  • 0:55 Cook
  • 4 Servings


  • 6 small beetroot bulbs, trimmed, peeled, halved
  • 2 bunches baby carrots, peeled
  • 4 (about 200g each) firm white fish fillets
  • 30g (1/3 cup) dried breadcrumbs (seasoned)
  • 80g low-fat feta, crumbled
  • 1/2 cup fresh mint leaves


  • 1
    Preheat oven to 200C. Place beetroot and carrots in a large roasting pan. Spray with olive oil. Season. Bake for 40 minutes or until tender. (See note.)
  • 2
    Arrange the fish fillets among the vegetables in the pan. Sprinkle the breadcrumbs on top of each fish fillet, pressing firmly to coat. Spray with olive oil. Bake for 15 minutes or until the fish flakes when tested with a fork.
  • 3
    Sprinkle the feta and mint over the fish and vegetables.

Source: taste.com.au


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