This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180°C. Spray a large baking dish with olive oil.
2.Combine courgette, eggplant, capsicum, onion, garlic and zest in the dish. Season. Pour over half the combined juice and oil.
3.Bake for 10-15 minutes until just tender.
4.Stir tomatoes, olives and half combined herbs through vegetables. Nestle fish in mixture. Drizzle with remaining oil mixture.
5.Bake for 10-15 minutes until fish flakes when tested with a skewer. Serve fish sprinkled with remaining herb mixture and nuts. Accompany with couscous and lemon wedges.
Note
- Use 500g prawns in this mixture instead of fish, if preferred. – Our recipes use low-GI foods (grains, pulses and noodles), 50g carbs or less, 10g fat or less (no more than 5g saturated fat) and less than 800mg sodium. They’re all around 2000kJ for a main meal.
