Pesto Topped Fish with Roasted Sweet Potato & Butter Beans

I loved this dinner - it felt nice and fresh and the added sweet potato & butterbeans made it fulfilling too! It is a recipe from The Doctor’s Kitchen which I added a few extras to (because I can’t follow a recipe to the T - I always have to add a couple of extra bits in!!).

If you wanted to go meat free, you could miss out the fish and have a bigger portion of the veg - maybe even add in a different type of bean to it to make it a bit more substantial!

If you try the recipe, let me know and tag me in your recreations on Instagram @sarahcavenfitness

Ingredients

• 2 cod fillets (or other white fish)

• 2 1/2 tablespoons green pesto

• 2 small sweet potatoes (about 150g in total), cut into chunks

• 1 tin butter beans, drained

• 1 red onion, cut into chunks

• 4 sundried tomatoes, diced

• A handful of black olives

• Asparagus (enough to serve 2 - around half a packet)

• 2 tablespoons balsamic vinegar

• A handful of chopped parsley

• A squeeze of lemon juice

• Olive oil to drizzle

Method

• Place the sweet potato, butter beans, red onion, sun-dried tomatoes, black olives and asparagus onto a baking tray and drizzle with the balsamic vinegar, olive oil and season with salt & pepper

• Place into the oven at 180 degrees for 20 minutes

• Whilst it is cooking, top the fish with the pesto and salt & pepper

• After 20 minutes, add the fish to the baking tray and put back into the oven for around 10 minutes until the fish is cooked through

• Top the fish with chopped parsley and a little squeeze of lemon and serve!

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