Dinner

Baked fish with Rosemary Roasted Vegetables is for Dinner.

Baked fish with Rosemary Roasted Vegetables takes several minutes to prepare.

Baked fish with Rosemary Roasted Vegetables takes several minutes to cook.

Baked fish with Rosemary Roasted Vegetables makes 1 servings.

The ingredients for Baked fish with Rosemary Roasted Vegetables are:

1 tsp olive oil, plus extra for brushing
1/2 red pepper, roughly chopped
1/2 celery stick, roughly chopped
1 courgette, roughly chopped
3 small tomatoes
3 shallots, quartered
1 garlic clove, finely chopped
sprig of rosemary
2 slices of lemon
175-225g fillet of oily fish, such as salmon
freshly ground black pepper

Here is how you make Baked fish with Rosemary Roasted Vegetables:

1. Preheat the oven to 180 degrees. Cut a piece of baking parchment large enough to hold the vegetables, and brush the inside with olive oil. Place the chopped vegetables and garlic onto the baking parchment. Drizzle over the 1 tsp olive oil and add a sprig of fresh rosemary. Fold over the edges to make a parcel. Place in the oven and bake for 10 minutes.2. Put 2 slices of lemon over the fish. Cut another piece of baking parchment large enough to hold the fish and brush the inside with olive oil. Wrap the fish in the baking parchment.3. Put the wrapped fish onto a baking tray and bake for 10-15 minutes, or until the fish flakes easily with the tip of a knife. Remove the parcels, open onto a plate and serve.Serving Size: 1Number of Servings: 1Recipe submitted by SparkPeople user EMMALLY.

The nutritional information for Baked fish with Rosemary Roasted Vegetables is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 551.6

• Total Fat: 16.3 g
• Cholesterol: 150.8 mg
• Sodium: 254.0 mg
• Total Carbs: 42.4 g
• Dietary Fiber: 12.3 g
• Protein: 64.2 g

The dietary needs meet for Baked fish with Rosemary Roasted Vegetables is Low Carb