The dish combines various textures, from the tender, flaky white fish to the creamy roasted aubergine and the juicy, slightly crisp tomatoes. The pesto adds a smooth, rich coating to the fish, while the vegetables provide a hearty and satisfying complement. The mild, delicate flavour of the baked white fish is elevated by the fresh, aromatic pesto. The garlicky basil, nutty pine nuts, and rich olive oil in the pesto complement the fish without overwhelming its subtle taste. The roasted aubergine brings a creamy, slightly smoky flavour, while the tomatoes add bursts of sweetness and acidity, creating a well-rounded and harmonious flavour profile. This meal is light yet satisfying, with a focus on fresh, wholesome ingredients. The fish provides lean protein, while the pesto and roasted vegetables add healthy fats and fiber. It’s a nutritious dish that doesn’t compromise on flavour.
Preheat the oven to 180 C.
In a large bowl add aubergine, drizzle with olive oil, and season with salt, pepper, and chilli flakes. Mix thoroughly and spread on the baking sheet with parchment paper. Add the tomatoes on the side and bake for 30 minutes.
After 10 minutes add fish fillets to the baking tray, season them on both sides with salt and pepper, and spread pesto on top of the fish. Then bake for 15-20 minutes, until cooked through.
Meanwhile in a pot with simmering water add cauliflower and cook until soft, about 15 minutes. Then add salt and 1 tbsp butter and mash until creamy.
When all ready, plate fish, roasted vegetables and cauliflower mash and enjoy!
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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