Nutrition balance score
Great
Glycemic Index
23
Low
Nutrition per serving
Calories1327.4 kcal (66%)
Total Fat80.3 g (115%)
Carbs41.7 g (16%)
Sugars21.6 g (24%)
Protein119.4 g (239%)
Sodium2010.1 mg (101%)
Fiber10.7 g (38%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
4white fish fillets
firm, I tend to use rockling or barramundi
2zucchinis
cut in half lengthways then into slices, semi circle pieces
1 packetcherry tomatoes
1red onion
sliced
½ cuppitted kalamata olives
chopped
¼ cupbasil
freshly chopped
1 Tbspdried oregano
1garlic clove
sliced
1yellow capsicum
sliced
1lemon juice
4 tbspsextra virgin olive oil
1 Tbspbalsamic vinegar
salt
to taste
pepper
to taste
lemon wedges
Instructions
Step 1
Serves
Step 2
4
Step 3
Preheat the oven to 180 degrees.
Step 4
Chop the cherry tomatoes in half and prepare zucchinis and capsicum.
Step 5
Place the vegetables; tomatoes, zucchinis, capsicum and garlic and onion, in an oven tray.
Step 6
Place the fish amongst the vegetables and sprinkle over the olives and dried oregano. Squeeze over the lemon juice.
Step 7
In a jar combine the olive oil and balsamic vinegar – shake well and scatter over the dish
Step 8
Bake for 15-17 minutes until the fish has cooked through.
Step 9
Serve the fish and vegetables on a bed of quinoa with fresh basil on top and lemon wedges on the side.
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