Simple Mediterranean Fish Tray Bake with Vegetables

Fish tray bake with zucchini, tomato and olives on a blue background

Simple Mediterranean Fish Tray Bake with Vegetables

A healthy, easy and delicious fish tray bake recipe. Infused with Mediterranean flavours this will become a quick dinner time go-to! Gluten, dairy, soy and nut free.

4.72 from 7 votes

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Course: Main Course

Cuisine: dairy free, egg free, gluten free, grain free, nut free, paleo, seafood

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: serves

Calories: 389kcal

Ingredients

2 firm white fish fillets around 175 grams each
1 cup cherry tomatoes
1 large zucchini
½ cup kalamata olives
1 tsp dried oregano
1 tsp garlic powder
2 tbsp extra virgin olive oil
salt and pepper

Optional

lemon wedges to serve
brown rice, quinoa or potatoes to serve
pinch chilli flakes if you want a spicy kick

Instructions

Preheat the oven to 180C (350F). Line a large baking tray with baking paper.
Cut the cherry tomatoes in half and thinly slice the zucchini into rounds. Remove pits from olives (if there are any) and roughly chop.
Arrange fish, tomatoes and zucchini on the lined baking tray. Scatter over the olives. Sprinkle over the oregano, garlic powder, salt and pepper. Drizzle with around 2 tablespoons of olive oil, tossing the vegetables around a little so they are coated.
Bake for 15-18 minutes or until the vegetables are softened and the fish is cooked through.
Serve with brown rice, quinoa or roast potatoes.

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Nutrition

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