Fish & Roasted Veggies

If we had it our way, meals that required 4 different pans and bunch of ingredients we can hardly name would be a thing of the past. Luckily, we’ve created a recipe that will save you some extra minutes (one pan at a time!) – and all you need is any veg you have lying round the kitchen and some white fish.


  • 3 Portions

  • 15 mins

    prep time
  • 45 mins

    Cook time
  • suitable for freezing
  • V



  • 2 fillets of white fish
  • 2 carrots
  • 150g sweet potato
  • ½ red onion
  • 1 courgette
  • ½ aubergine
  • 2 cloves garlic
  • 2 tsp mixed herbs
  • Drizzle of olive oil
  • ½ lemon
  • 2 tomatoes


  • Peel your carrot, onion and sweet potato and chop into bitesize pieces
  • Add all the vegetables to a large baking tray with a drizzle of olive oil
  • Sprinkle over your mixed herbs and add the cloves of garlic (you can leave the skin on)
  • Give all the ingredients a mix together and cover with some tin foil before popping in the oven at 200 degrees for about 25 minutes
  • Chop your aubergine and courgette and add to the pan once the vegetables are all soft
  • Make space in the center of the tray
  • Place the same bit of foil in the middle with the white fish, chopped tomatoes, a drizzle of olive oil and fresh lemon before wrapping up and placing back in the oven for 20 minutes
  • For younger babies, mash the fish and vegetables together into a smoother texture and remove the skin of the aubergine
  • For older babies and the rest of the family, load up the plate with the fish and roasted vegetables