Evening Meal Plan 8
We've given this meal plan a bit of an international flavour, with twists on classic dishes from Asia through South America to the Mediterranean, so there's something for everyone.
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Fish, courgette & potato bake
Layers of onions, potatoes and courgettes, topped with succulent fish fillets and herbs... a great one pan dinner.
Serves:
4
Ready:
45 minutes
Prep time:
15 minutes
Cooking time:
30 minutes
1 serving provides
Method
- Heat the oil in a large frying pan and cook the onions and potatoes for 10-15 minutes, until starting to brown. Add the garlic at the last minute.
- Stir through the stock, season well, cover and simmer for 10 minutes. Halfway through, top with the courgette slices.
- Place the fish fillets on top of the courgettes. Sprinkle over the dried herbs, lemon zest and season to taste. Cover and cook for 5-6 minutes, until the fish is opaque and flakes easily.
- Serve immediately with the potatoes and squeeze over the lemon juice.
Ingredients
- 1 onion, sliced
- ½ x 2.5kg basics potatoes, unpeeled and thinly sliced
- 300g courgettes, thinly sliced
- 1 x 520g pack basics white fish fillets, defrosted according to pack instructions
- Zest & juice of 1 lemon
From your store cupboard
- 1 tablespoon olive oil
- 2 garlic cloves, peeled & finely chopped
- 500ml vegetable stock (1 x stock cube)
- 2 teaspoons dried mixed herbs
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