Fish with pesto and vegetables

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Healthy oven dish with baked vegetables and fish under a crispy layer with pesto

Ingredients

4 calluses red pesto
2 onions
2 calluses breadcrumbs
Fresh basil, sliced
​​4 fish fillet, eg panga fillet or tilapia
2 tbsp lemon juice
1 large zucchini
5 tomatoes
2 cloves garlic
2 tbsp olive oil
1 tsp thyme
Salt and pepper

materials
Casserole

Preparation

Preheat the oven to 180 degrees. Chop 1 onion very finely and mix with the pesto, breadcrumbs and half of the basil. Cut the other onion into somewhat coarser pieces and the zucchini and tomatoes into slices. Chop the garlic finely and sauté briefly in the olive oil. Add the coarsely chopped onion, half of the basil and zucchini and fry for 3 minutes. Add the tomato and thyme for 1 minute and season with plenty of salt and pepper. Place the vegetables in a baking dish and place the fish fillets on top. Drizzle with lemon juice and sprinkle with salt and pepper. Spoon the pesto mixture over the fish and spread it out slightly. Place the baking dish in the oven for 20 minutes.Check whether the fish is well cooked and serve with, for example, baked potatoes or mashed potatoes.


Source: Leukerecepten by leukerecepten-nl.
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