You can’t get much healthier than this! Serve with cous cous on the side to fill you up.
PREP 10 MINS COOK 20 MINS
2 beef tomatoes, sliced
1 garlic clove, crushed
small bunch of basil
2 courgettes, cut into matchsticks
4 chunky cod steaks
8tsp fresh pesto
1 Heat oven to 200C, Gas 6. Cut 4 large squares of greaseproof; put into a roasting tin.
2 Put a few tomato slices into centre of each, season and top with garlic, basil and courgettes.
3 Arrange cod steaks on vegetables and spread over pesto. Seal and bake for 20 mins until fish and vegetables tender.
Per serving: 200 cals, 6.5g fat (0.5g saturated), 4.5g carbs
Did you know? Tomatoes are very low calories – just 18 cals per 100g!