Herby hake with roasted vegetables
1
Points®
Total time: 40 min • Prep: 10 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Ingredients
Parsley, fresh
2 teaspoon(s), chopped
Oregano, fresh
1 teaspoon(s), chopped
Basil, fresh
1 teaspoon(s), chopped
Thyme, Fresh
1 teaspoon(s), chopped
Olive Oil
1 tablespoon(s)
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
20 ml
Hake, raw
600 g
Red onion
1 small, cut into 8 wedges
Courgette
2 medium, trimmed and sliced
Yellow pepper
2 medium, deseeded and cut into large chunks
Garlic
3 clove(s), skins on
Calorie controlled cooking spray
4 spray(s)
Tomato
300 g, halved
Instructions
1
First, make the roasted veg. Heat the oven to 200°C, fan 180°C, gas mark 6. Put all the veg and the garlic in a large roasting tin and mist with cooking spray. Roast for 30 minutes, adding the tomatoes for the last 10 minutes’ roasting time. Squeeze the garlic from the skins; stir through the veg.
2
Meanwhile, combine the herbs, oil and zest and juice. Cut a sheet of baking paper the length of a baking tray and put the fish on top. Drizzle with the herby dressing. Lay an equal-size piece of baking paper on top and seal the edges to create a parcel. Bake for 12 minutes, until cooked. Serve with the veg garnished with the parsley.
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