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Flaky white fish and sweet roasted peppers and tomatoes, served over wholewheat spaghetti and finished with a vibrant green herb sauce of parsley, basil, garlic, red wine vinegar and Dijon. It’s fresh, colourful and full of flavour. White fish is a lean source of protein, and the vegetables and wholewheat spaghetti add plenty of fibre.
Fish and vegetables
Green herb sauce
To serve
1.
Heat the oven to 220c (200c fan).
2.
Toss the peppers and tomatoes with half the oil on the tray. Roast for 15 minutes.
3.
Brush the fish with the remaining oil and put it skin-side up on the tray among the vegetables. Roast until the fish is opaque and flakes easily (10–12 minutes).
4.
Meanwhile, cook the spaghetti following the pack instructions (10–12 minutes). Scoop out 3 tbsp of the cooking water before draining.
5.
Mix the parsley, basil, garlic, oil, vinegar and Dijon mustard with 1–2 tbsp of the pasta water to make a loose sauce.
6.
Toss the spaghetti with the roasted vegetables and half the sauce. Divide between plates, top with the fish and spoon over the remaining sauce.
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Storage information
Best eaten fresh. Cool leftovers within 1 hour, then refrigerate for up to 1 day and reheat until piping hot. The herb sauce keeps in the fridge for up to 3 days. Not suitable for freezing.
Tip
Lower carb: Swap the spaghetti for courgetti or extra roasted vegetables.
Cost-saving tips
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