Enjoy this recipe for Fish with Pesto and Oven Roasted Vegetables, on a bed of Spinach. Healthy, clean and easy to do. The GOODista wants you to get inspired, so feel free to add and take away so it suits your taste buds, and most of all enjoy the healthy yummy flavours of real quality foods. 

Recipe for Fish with Pesto

This is one of those recipes that came about when the fridge looked as if nothing would fit together, but with a bit of thinking the result become far better than the original dinner plan. Of course pesto can work with fish! It is just one of those traditions that you must have fish a certain way – and pesto with pasta. Skip the pasta and add it on fish instead. 

If you prefer Chicken over Fish – go ahead and adjust the oven times accordingly. This really works well when you want to have a tasty dinner – or lunch – with that characteristic pesto green colour and taste. Enjoy for Dinner, Lunch and with Guests!

Fish with Pesto, Oven Roasted Vegetables on Bed of Spinach
Serves 2
Fish, Vegetables on Spinach Bed with a Pesto crust. Easy, Healthy, Yummy!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
617 calories
48 g
58 g
39 g
33 g
6 g
690 g
394 g
16 g
0 g
30 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 617
Calories from Fat 340
% Daily Value *
Total Fat 39g
Saturated Fat 6g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 22g
Cholesterol 58mg
Sodium 394mg
Total Carbohydrates 48g
Dietary Fiber 19g
Sugars 16g
Protein 33g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 150 grams of White Fish (I used Halibut)
  2. 2 Tablespoons Pesto
  3. 1 large Carrot
  4. 1 Onion
  5. 100 grams Pumpkin
  6. 1 small Zucchini
  7. 100 grams Cabbage
  8. 50 grams Raddichio
  9. 50 grams Red Pepper
  10. 100 grams Broccoli
  11. 500 grams Raw Spinach
  12. 1 Garlic clove
  13. 1 Tablespoon Balsamic Vinegar
  14. 2 Tablespoons Olive Oil
  15. 1 Teaspoon Honey
  16. Salt, Peppar to taste
  1. Set Oven to 200 degrees
  2. Peel, and chop all the vegetables (except Spinach)
  3. Mix the chopped vegetables in a large bowl.
  4. Pour over balsamic vinegar, oil, salt and pepper. Stir well.
  5. Place vegetable mix on a greaseproof paper lined oven tray.
  6. Into the oven for 15 minutes (total time will be 25 - see fish part and you will understand)
  7. Place fish on a piece of grease proof paper, and pat off any excess water.
  8. Spread the pesto over the fish.
  9. When vegetables have been in the oven for 15 minutes, add the fish by simply placing greaseproof paper on top of the vegetables.
  10. After 10 minutes, check the fish for firm yet flaky appearance. Total of 25 minutes will then have passed for vegetables + fish. Take out the oven tray.
  11. Place raw spinach leaves on a large serving plate.
  12. Put the oven roasted vegetables on top.
  13. Fish with pesto goes on last - and then....
  14. Enjoy!
  1. Vegetables
  2. Mix it all in a bowl before you put it on a greaseproof paper lined oven tray. You get all the great taste into the vegetables, and use less oil this way.
  3. Fish with Pesto
  4. Use the best Pesto you can find, or even make your own. Spread it evenly over Fish before its trip to the oven.
  5. Spinach Bed & Final Touches
  6. The hot vegetables and fish will make the spinach leaves wilt. The combination of hot and raw/cold make a wonderful, healthy, crunchy, and very tasty dinner or lunch.
  7. Enjoy and Feel Good!
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