Herby salmon and white fish traybake
Salmon and white fish fillets baked over capsicum, courgette and kumara until the vegetables catch a bit of colour and the fish flakes at a touch. Lemon and herbs are the only sauce it needs.
Notable for: vitamin C, omega-3, vitamin A
Ingredients
- 400 gsalmon fillets, 4 fillets
- 500 gorange kumara, 2 cm cubes
- 2red capsicum, chunks
- 2courgette, thick half moons
- 200 gbrown onions, wedges
- 2lemons
- 10 gcrushed garlic
- 5 gdried mixed herbs
- 10 mlolive oil
- 600 gfrozen white fish fillets
Method
Heat the oven to 220C and toss the kumara, capsicum, courgette and onion with two thirds of the oil, the herbs, garlic and salt.
Roast for 20 minutes, turning once, until they are starting to char at the edges.
Push the vegetables to the sides, lay the salmon and white fish fillets in the middle of the tray, and season them.
Squeeze the juice of one lemon over everything and slice the second lemon over the top.
Return the tray to the oven for 10 to 12 minutes, until the fish flakes with light pressure.
Rest for 2 minutes, then spoon the tray juices over each plate.
Roast the vegetables first
Salmon only needs ten to twelve minutes. Giving the vegetables a head start means they finish tender and a little charred at the same moment the fish is done, instead of pulling one out underdone to save the other.
Storage
Best eaten the day it is cooked.
Leftovers keep one day and are good cold the next day.
Cost per serving is indicative, based on New Zealand supermarket prices as at September 2026. Batch prices your own week against your own store on the day. Nutrition figures, including calories, are estimates rather than label readings, so always check the packet if you have an allergy. "Notable for" reflects well-established qualities of the ingredients used, not a lab measurement of this exact dish.