Fish
97
Sun Dried Tomato Fish Bake
Serves 2
Oven Accessory: Pyrex® tray and wire shelf in upper position
60ml (4tbsp) natural low fat yogurt
30ml (2tbsp) sun-dried tomato pesto
30ml (2tbsp) chopped fresh parsley or dill
2 x 175g (6oz) cod or haddock fillets, skinned
Mix the yoghurt, pesto and 1 tbsp of the parsley or dill and season well. Place fish fillets on
Pyrex® tray and pour over the yoghurt sauce. Place on wire shelf and cook on GRILL 2 +
MEDIUM MICROWAVE for 8-9 mins. Sprinkle the remaining parsley or dill over the dish
and serve with salad and crusty bread.
Cooking method
Ingredients
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