One Tray Mediterranean Fish Bake
One tray meals are a dream dinner, and my favourite way to eat fish. The base of this recipe is delicious – garlicky white beans, cherry tomatoes and olives.
Topped with gremolata, which is just chopped parsley with lemon and garlic - it's zesty and bright, and so green that you won't need to make a salad!
Serve with crusty bread to soak up all the delicious juices.
Ingredients 12
1 can cannellini beans, drained and rinsed
1 punnet cherry tomatoes, quartered
2 cloves garlic, finely chopped or minced
1⁄2 cup pitted black olives, halved
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
2 tbsp olive oil
1⁄2 tsp chilli flakes, optional
1⁄2 lemon, juiced
1⁄2 cup vegetable stock
2 fillets white fish, like barramundi, skinless and boneless
For The Gremolata
1⁄2 bunch flat-leaf parsley, very finely chopped
1 clove garlic, finely chopped or minced
1⁄2 lemon, zested and juiced
2 tbsp olive oil
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Preheat the oven to 170°C. Drain and rinse the can of , then put them in a medium sized baking dish. Chop the into quarters and add to the baking dish. Remove the pits from the if necessary, then slice into quarters lengthways and add to the baking dish.
Finely chop or microplane the into the baking dish, then add the , , and , if using.
Pour in the and squeeze over the , then give everything a good stir.
Cover with aluminium foil, place in the oven and cook covered for 30 minutes or until the are starting to break down and everything is looking saucy.
Meanwhile, make the gremolata. Finely slice the stems and leaves of the and place in a small bowl. Finely chop or microplane the and add to the bowl. Zest and juice the then add both to the bowl, along with the , and . Mix until well combined, then taste and add more lemon, garlic, salt or pepper if needed. Keep in mind the garlic flavour will get stronger as it sits. Set aside.
Place the on a plate, pat dry with paper towel, then season with , and a drizzle of on both sides.
When the and are looking saucy, remove the tray from the oven, uncover and add the on top, nestling them into the sauce slightly. Cover and place back in the oven for another 10-12 minutes, until the fish is cooked through.
Remove the tray from the oven and take the aluminium foil off. Cover the with the gremolata, and serve directly from the tray. You could also serve the gremolata in small bowl on the side.
Anna Guerrero's tips
This is a good base recipe to customize based on what you have. Swap out the beans for chickpeas, skip the olives and mix it up with different types of fish.
Helpful tips
Can I use a different type of bean instead of cannellini beans?
How can I tell when the fish is cooked through?
What does gremolata add to this dish?
What could I serve alongside this tray bake for a complete meal?
Rate this recipe
Notes
8
