Red pesto fish with baked broccoli and fennel

Healthy eating doesn’t have to be complicated.

Ready in under 30 minutes, this dish is easy, flavourful, low-calorie, and keto-friendly, making it ideal for busy weeknights or light, nourishing lunches. The fish is coated in vibrant red pesto that turns beautifully golden in the oven, while the broccoli and fennel roast alongside it, becoming tender, aromatic, and full of sweetness.

Served with a fresh arugula salad and a delicate sprinkle of crunchy almond flakes, this meal is not only delicious but also packed with fibre, vitamins, and antioxidants. From omega-rich fish to nutrient-dense greens, every bite delivers a boost of goodness. It’s wholesome, satisfying, and incredibly simple, proof that clean eating can be both indulgent and effortless.

If you’re looking for a fast, healthy recipe with bold flavours and minimal prep, this red pesto fish is about to become your new go-to.

Enjoy!

Ingredients: (for 2 portions)

• 2 white fish fillets (I used cod)
• Almond flakes
• 1 tablespoon Italian seasoning mix
• ½ teaspoon turmeric mixed with ½ teaspoon garlic powder and ½ teaspoon sweet paprika
• 100 g arugula
• 1 medium fennel bulb
• 30 g red pesto
• 1 medium broccoli
• Olive oil
• Salt and pepper

Preparation:

Preheat the oven to 190°C and let it heat up.

Rinse the broccoli and cut the florets into evenly sized pieces. Wash the fennel, set the fronds aside for serving, then quarter the bulb, remove the tough core, and slice it into even pieces. Place the fennel and broccoli in a bowl, drizzle generously with olive oil, add the Italian seasoning mix, salt, and pepper, and toss well so everything is evenly coated. Spread the vegetables onto a baking tray and roast for 10 minutes while you prepare the fish.

While the vegetables are roasting, prepare the fish. Cut a sheet of parchment paper in half, placing one fillet on each piece. Spread a layer of red pesto over each fillet, then sprinkle the turmeric–garlic powder–paprika mix on top. Add a few almond flakes for extra texture. Fold the parchment carefully around the fish, sealing the edges well to create little packets that will hold in all the moisture and flavour.

After the 10 minutes are up, remove the tray from the oven and place the fish packets on top of the vegetables. Return everything to the oven and bake for another ~15 minutes.

Meanwhile, prepare the arugula salad: place the arugula in a bowl, drizzle generously with olive oil, season with salt and pepper to taste, and toss well.

Once everything is ready, plate the dish. Carefully remove the fish from the parchment packet and place it in the centre of the plate. Arrange the roasted broccoli, roasted fennel, and arugula salad around it. Sprinkle almond flakes on top, and chopped fennel fronds, and you’re ready to serve.

I added a bit of sriracha sauce on the broccoli because I love the flavour combination, but that’s completely optional; use any sauce you enjoy, or none at all.

If you try the recipe, let me know how you liked it! 😊

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.