FISH, COURGETTE & POTATO BAKE - Eat Healthy on a budget!

Layers of onions, potatoes and courgettes, topped with succulent fish fillets and herbs… a great one pan dinner.

Serves 4

Prep: 15 minutes

Cooking: 30 minutes

1. 
   
2. 
   
3. 1tbsp olive oil
4. 1 onion, sliced
5. ½ x 2.5kg basics potatoes, unpeeled and thinly sliced
6. 2 garlic cloves, peeled & finely chopped
7. 300g courgettes, thinly sliced
8. 1 x 520g pack basics white fish fillets, defrosted according to pack instructions
9. Zest & juice of 1 lemon
10. 500ml vegetable stock (1 x stock cube)
11. 2 tsp dried mixed herbs

1. 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.
2. Stir through the stock, season well, cover and simmer for 10 minutes. Halfway through, top with the courgette slices.
3. 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.
4. Serve immediately with the potatoes and squeeze over the lemon juice.