Pesto Fish with Vegetables

Nutrition per serving

Calories277 kcal
Protein20.6 g
Carbs18.8 g
Fats13.2 g
Saturated Fat2.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.6 g
Sugars7.3 g
Fiber3.9 g
Sodium1,414 mg

Ingredients

Asparagus
Ground Black Pepper
Cooking Spray Olive Oil
Onion
Mushrooms
Garlic
Distilled Vinegar
Chicken Stock Cube (Unsalted)
Fish, flatfish (flounder and sole species)
Pesto
Preparation
1. Preheat oven to 175ºC and spray a baking dish with olive oil spray. 

2. Chop onions. 

3. Slice mushrooms. 

4. Trim shrubby ends of asparagus and cut into 3 pieces. 

5. Finely chop the garlic. 

Cooking
1. Spray a skillet with olive oil cooking spray and heat over high heat. 

2. Add onions, mushrooms, asparagus, garlic and sauté for 2-3 until almost tender. 

3. Add vinegar and stock and combine well. 

4. Layer the vegetables at the bottom of the baking dish. 

5. Place the fish on top of the vegetables and spread the pesto on top of the fish. 

6. Bake in the oven for 8-10 minutes until fish is cooked and flaky. 

7. Serve immediately.