Baked White Fish with Cherry Tomatoes, Basil and Crispy Crumbs

• canned cherry tomatoes
• balsamic vinegar↗1 ст. л. tbsp
• basil pesto3 ст. л. tbsp
• breadcrumbs↗2 ст. л. tbsp
• lean white fish fillet, skinless↗4

  fillet (about 140 g each)

• green beans320г g
• broccoli↗320г g

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (180 °C for convection, gas 6). Place the cherry tomatoes in a baking dish, add the balsamic vinegar and 1 tbsp basil pesto, sprinkle with salt and black pepper, gently stir and bake for 10 minutes.

2. 2

   In a separate bowl, combine the remaining pesto with the breadcrumbs. Brush each fish fillet with the mixture on both sides, place them in the same dish and return to the oven for another 12–15 minutes, until the fish flakes easily and the crumb turns golden‑crisp.

3. 3

   While the fish is baking, boil the green beans and broccoli in salted water, then drain. Serve the baked dish, sprinkled with the fresh vegetables.