Fillet of fish traybake with peppers and broccoli

Fillet of fish traybake with peppers and broccoli

Versatile white fish gets a Mediterranean makeover with lemon, olives and peppers

By , 27 February 2017

(52 votes)

Fillet of fish traybake with peppers and broccoli
  • 20 Mins

  • Serves: 4

Nutritional Info
Each 310g serving contains
  • Energy

    895KJ

    214KCAL

    11%
  • Fat

    7.8g

    low

    11%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    4.7g

    low

    5%
  • Salt

    0.65g

    low

    11%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 289kJ/69kcal.
Ingredients
  • 1 red pepper, deseeded and cut into 2cm slices
  • 1 yellow pepper, deseeded and cut into 2cm slices
  • 1 head broccoli, florets separated and stalk cut into 1 cm chunks
  • 50g Asda Pitted Black Olives
  • 1tbsp Asda Garlic Infused Olive Oil
  • 4 Asda Cook From Frozen Pollock Fillets
  • 1 lemon, sliced, ends discarded
Method
  • Preheat the oven to 190C/170C Fan/Gas 5.

  • Put the peppers, broccoli and olives in the base of your tray and toss together in the garlic oil. Season with black pepper.

  • Spread out the pollock fillets on top of the veg mixture and arrange the lemon slices on top.

  • Roast for 10 mins until the vegetables are tender but still firm and the fish fillets are opaque and cooked through.

  • Season with another grind or two of fresh black pepper and serve immediately.