5 from 1 vote
Rainbow Vegetable Fish Tray Bake
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins

A simple vegetable and fish tray bake made with very few ingredients that makes the perfect mid-week family meal.

Course: Main Course
Cuisine: Mediterranean
Keyword: fish,, rainbow, traybake, vegetable
Servings: 3
Author: Jemma Andrew-Adiamah
  • 3 or 4 Brilliant With Basa fillets by The Saucy Fish Co. (frozen)
  • 400g mixed cherry tomatoes (halved)
  • 300g asparagus
  • 50g chorizo (diced)
  • 10 new potatoes (halved)
  • 2 red onions
  • 3 tsp mixed dried herbs
  • 2 tsp garlic granules
  • 1 lemons (sliced)
  • 1 tsp smoked paprika
  • 2 tbsp fresh dill and flat leaf parsley (finely chopped)
  • 2 tbsp cooking oil of your choice
  • rock salt and cracked black pepper to taste
  • Extra virgin olive oil (to drizzle at the end)
  1. Preheat the oven to 200 degrees.

  2. Prepare and cut all the vegetables and transfer to a non-stick baking tray.  Put a third of the cherry tomatoes to one side for later.  Next, take the outer skin off the chorizo and dice into chunks and place in the baking tray.  

  3. Mixed through the dried herbs and spices, rock salt and cracked black pepper (to taste) and drizzle over the cooking oil and stir again to make sure everything is covered.   Roast in the oven for 20 minutes, checking the vegetables and turning them as needed halfway through.

  4. When the vegetables are tender, remove the baking tray from the oven and place the frozen Brilliant With Basa fillets by The Very Saucy Fish Co. on top of the vegetables.  Add the lemon slices to the tray and season the fish. Return to the oven, turning the heat down to 180 degrees and bake for a further 15-20 minutes. 

  5. When the fish and the potatoes are cooked through, remove from the oven.  Scatter over the uncooked cherry tomatoes for added texture.  

  6. To serve, squeeze over some fresh lemon juice, drizzle with extra virgin olive oil and the fresh herbs. Enjoy!