Heart-Healthy Basil-Walnut Baked Haddock with Roasted Zucchini

Ingredients

• 500 g baby potatoes, halved
• 3 tbsp olive oil
• 2 zucchini, sliced into half-moons
• 2 haddock fillets, about 150 g each
• 0.33 cup walnuts, finely chopped
• ½ cup fresh basil, chopped
• 1 tsp lemon zest
• 2 tsp lemon juice
• 1 clove garlic, grated
• ½ tsp salt

Method

1. Heat the oven to 400°F and toss the potatoes with the oil.
2. Roast the potatoes until golden at the edges.20 min timer
3. Add the zucchini to the pan and roast until tender.10 min timer
4. Stir the walnuts, basil, zest, garlic and salt into a coarse crust.
5. Press the crust onto the fillets and bake until the fish flakes easily.12 min timer
6. Splash the lemon juice over the fish and serve with the vegetables.