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Baked Fish With Beans Tomato & Sweet Potato

Husband wasn’t too excited when I mentioned what I was cooking for dinner, he assumed he would be leaving the table hungry but found it surprisingly filling, full of flavour and would have it again. Thanks to him, I’m sharing the recipe.

For added flavour, make my pangritata recipe and sprinkle over the fish when cooked.

4 sweet potatoes

200g green beans

200g cherry tomatoes on the vine

2 tbsp olive oil

600g Firm fish fillet (salmon, cod, haddock, hake), cut into 4

1 lemon, quartered

Pre heat the oven to 180C fan.

Rub the sweet potatoes with olive oil, put on a baking tray, sprinkle with salt and bake on the top shelf for 20 minutes.

Spread the green beans and tomatoes in their bunches on another baking tray. Drizzle generously with olive oil and season with salt and pepper. After the potatoes have had 20 minutes, move them down to a lower shelf and add the tray with the beans and tomatoes to the top shelf and roast for 10 minutes.

Season the fish with salt and pepper on both sides. After the beans have been roasting for 10 minutes, put the fish on top of the beans and return to the oven for the final 10-12 minutes, depending on the thickness of the fish.

To serve, use a spatula to place the beans, fish and tomatoes on warmed plates, open the sweet potatoes and place one on each plate, season the inside of the potato and add a drizzle of oil. Serve with lemon wedges.

Baked fish with beans tomato & sweet potato

Baked fish with beans, tomato & sweet potato

Jules
Husband wasn't too excited when I mentioned what I was cooking for dinner, he assumed he would be leaving the table hungry but found it surprisingly filling, full of flavour and would have it again. Thanks to him, I'm sharing the recipe.
For added flavour, make my pangritata recipe and sprinkle over the fish when cooked.
No ratings yet
Prep Time 5 mins
Cook Time 40 mins
Course Main Course
Servings 4 people
Calories 433 kcal

Ingredients
  

  • 4 sweet potatoes
  • 300 g green beans
  • 200 g cherry tomatoes (on the vine)
  • 2 tbsp olive oil
  • 600 g firm fish fillet (salmon, cod haddock etc) Cut into 4 pieces

Instructions
 

  • Pre heat the oven to 180C fan.
  • Rub the sweet potatoes with olive oil, put on a baking tray, sprinkle with salt and bake on the top shelf for 20 minutes.
  • Spread the green beans and tomatoes in their bunches on another baking tray. Drizzle generously with olive oil and season with salt and pepper. After the potatoes have had 20 minutes, move them down to a lower shelf and add the tray with the beans and tomatoes to the top shelf and roast for 10 minutes.
  • Season the fish with salt and pepper on both sides. After the beans have been roasting for 10 minutes, put the fish on top of the beans and return to the oven for the final 10-12 minutes, depending on the thickness of the fish.
  • To serve, use a spatula to place the beans, fish and tomatoes on warmed plates, open the sweet potatoes and place one on each plate, season the inside of the potato and add a drizzle of oil. Serve with lemon wedges.

Nutrition

Calories: 433kcalCarbohydrates: 53gProtein: 36gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 212mgPotassium: 1482mgFiber: 9gSugar: 13gVitamin A: 32825IUVitamin C: 26mgCalcium: 116mgIron: 3mg
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