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One Tray Red Pepper & White Fish

Prep Time: 10 min
Cook Time: 30 mins
Serving Size: 3
  • Gluten Free 
  • Dairy Free 
A super easy dish that is super packed with flavour! This meal makes eating a variety of vegetables daily so easy. The red pepper sauce is not only delicious but adds a good source of antioxidant beta carotene - which supports healthy eyesight! 
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 cup quinoa (uncooked) 
  • 3-4 red peppers (from the jar) 
  • 150mL coconut milk (from the can)
  • 2 tbsp water 
  • 2 zucchini (chopped)
  • 1 bunch asparagus (ends removed) 
  • ¼ pumpkin (chopped into cubes)
  • 3 pieces of white fish
1.  Preheat the oven to 220°C fan-forced
2.  Cook quinoa as per package instructions
3.  Combine the red pepper, coconut milk and water in a blender and blend until smooth. 
4.  Place zucchini, asparagus and pumpkin into a baking dish, pour half of the sauce onto the vegetables and mix until all vegetables are coated.
5.  Place the fish on top of the vegetables and pour the remaining sauce over the fish. 
6.  Bake in the oven for 30 minutes until vegetables are soft and fish is cooked through. 
7.  Serve with quinoa. 
  • Save the leftover quinoa and use up in fritters or in a salad.

One Tray Red Pepper & White Fish

Prep Time: 10 min
Cook Time: 30 min
Serving Size: 3
  • Gluten Free 
  • Dairy Free
A super easy dish that is super packed with flavour! This meal makes eating a variety of vegetables daily so easy. The red pepper sauce is not only delicious but adds a good source of antioxidant beta carotene - which supports healthy eyesight!
INGREDIENTS
METHOD
TIPS & NOTES
  • 1 cup quinoa (uncooked) 
  • 3-4 red peppers (from the jar) 
  • 150mL coconut milk (from the can)
  • 2 tbsp water 
  • 2 zucchini (chopped)
  • 1 bunch asparagus (ends removed) 
  • ¼ pumpkin (chopped into cubes) 
  • 3 pieces of white fish
1.  Preheat the oven to 220°C fan-forced
2.  Cook quinoa as per package instructions
3.  Combine the red pepper, coconut milk and water in a blender and blend until smooth. 
4.  Place zucchini, asparagus and pumpkin into a baking dish, pour half of the sauce onto the vegetables and mix until all vegetables are coated.
5.  Place the fish on top of the vegetables and pour the remaining sauce over the fish. 
6.  Bake in the oven for 30 minutes until vegetables are soft and fish is cooked through. 
7.  Serve with quinoa. 
  • Save the leftover quinoa and use up in fritters or in a salad.
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