Garlic, Chilli & Lemon Fish Traybake
This clean eating baked fish traybake recipe is perfect for a mid-week supper as it requires minimal preparation. The garlic and lemon quarters soften and mellow out during cooking so that the insides can be eaten with the vegetables and fish.
Unless you are a vegetarian, you should aim to eat fish at least twice a week. Fish is an excellent source of lean protein and omega 3 fatty acids. Where possible, you should choose undyed, unsmoked fish on a clean-eating diet.
- Pre-heat the oven to 190°C
- In a large mixing bowl, add the new potato quarters, onions, tomatoes, chilli flakes, olive oil, lemon quarters and lemon zest. Stir well – you can make this up in advance if you want to and leave it to sit until you are ready to cook.
- Using the flat side of a large knife, carefully smash each garlic clove flat with the palm of your hand, being very careful not to go anywhere near the sharp edge of the knife!
- Add the garlic to the mixing bowl, give it all a final stir and then tip the contents out onto a flat, shallow baking tray.
- Bake near the top of the oven for 30 minutes, turning the potatoes over halfway through.
- After 30 minutes, give the vegetables a shake and then add the fish, spreading the cubes out so that they are evenly distributed amongst the vegetables. Bake for a further 10 minutes and then serve with a sprinkling of fresh parsley or coriander.