Baked Mediterranean fish with crispy topping

Description:
A light traybake supper packed with flavour and lovely white fish.

Main ingredients:
Fish, Vegetables, Bread

Ingredients:
2 x 400g tins cherry tomatoes
1 large carrot, peeled and cut into small cubes
1 tbsp balsamic vinegar
3 tbsp green pesto sauce
2 tbsp breadcrumbs
4 skinless firm white fish fillets (about 140g each)
320g green beans
320g thin-stemmed broccoli
20g dill, as garnish (optional)

Method:
Preheat the oven to 200°C / 400°F / Gas mark 6.
Pour the tomatoes, followed by the carrot into a roasting tin and stir in the vinegar and 1 tablespoon of the pesto sauce.
Season with a little salt and pepper, mix, then bake in the oven for 10 minutes.
Mix together the remaining pesto and the breadcrumbs, then coat each fish fillet.
Add to the roasting tin and return to the oven for 12-15 minutes until the fish flakes easily and the topping is slightly crisp.
Meanwhile, boil the green beans and broccoli, then drain.
Serve the bake scattered dill if using and the green vegetables on the side.