If we had it our way, meals that required 4 different pans and bunch of ingredients we can hardly name would be a thing of the past. Luckily, we’ve created a recipe that will save you some extra minutes (one pan at a time!) – and all you need is any veg you have lying round the kitchen and some white fish.
-
3 Portions
-
15 mins
prep time -
45 mins
Cook time -
suitable for freezing
-
V
Vegetarian
Ingredients
- 2 fillets of white fish
- 2 carrots
- 150g sweet potato
- ½ red onion
- 1 courgette
- ½ aubergine
- 2 cloves garlic
- 2 tsp mixed herbs
- Drizzle of olive oil
- ½ lemon
- 2 tomatoes
Method
- Peel your carrot, onion and sweet potato and chop into bitesize pieces
- Add all the vegetables to a large baking tray with a drizzle of olive oil
- Sprinkle over your mixed herbs and add the cloves of garlic (you can leave the skin on)
- Give all the ingredients a mix together and cover with some tin foil before popping in the oven at 200 degrees for about 25 minutes
- Chop your aubergine and courgette and add to the pan once the vegetables are all soft
- Make space in the center of the tray
- Place the same bit of foil in the middle with the white fish, chopped tomatoes, a drizzle of olive oil and fresh lemon before wrapping up and placing back in the oven for 20 minutes
- For younger babies, mash the fish and vegetables together into a smoother texture and remove the skin of the aubergine
- For older babies and the rest of the family, load up the plate with the fish and roasted vegetables
