FIVE TOP ONE TRAY DINNERS

Here are some of Amanda’s most loved one tray dinners.

Lasagne Slice.

Cook time: 45 mins | Prep time: 20 mins | Serves: 6

Ingredients:

  • 2 zucchini, 0.5cm thinly sliced lengthways

  • 1 small eggplant, sliced into 0.5cm rounds

  • 430g baby spinach, wash and dry

  • 2 cups shredded mozzarella

  • 2 tablespoons parmesan, finely grated

  • 2 tablespoons basil pesto

  • Season to taste

Method:

1. Preheat the oven to 200°C fan forced (390°F). Grease and line with parchment paper a 23cm x14cm baking dish.

2. Lightly salt eggplant and set aside for 10 minutes. Pat excess moisture dry with a paper towel.

3. Evenly add zucchini slices, slightly overlapping each other on to the base followed by the baby spinach, eggplant slices, basil pesto, parmesan, mozzarella cheese. Repeat this process 2-3 three time until the ingredients have been used.

4. Cover with parchment paper and foil. Place into the oven for 30 minutes.

5. Remove parchment and foil. cook for another 15 minutes.

6. Remove from the oven and let the dish rest for 10 minutes before serving.

Chicken, Roma Tomato and Prosciutto Bake.

Cook time: 35 mins | Prep time: 15 mins | Serves: 4-6

Ingredients:

  • 800g chicken thigh cutlets

  • 6 roma tomatoes, halved

  • 4 garlic cloves, crushed

  • 2 tablespoons olive oil

  • 1 tablespoon balsamic glaze, extra to serve

  • 1/2 tablespoon of dried oregano

  • 6 slices of prosciutto

  • 10g chopped flat parsley to garnish

  • salt and pepper to taste

Method:

1. Preheat the oven to 180°C fan forced (350°F)

2. In a large baking tray add chicken thighs with halved Roma tomatoes scattered in between chicken thighs.

3. In a small bowl add garlic, olive oil, balsamic glaze, oregano, alt and pepper. Mix well to combine and spoon onto tomatoes and chicken. Place into the oven and bake for 25 minutes.

4. Add the prosciutto slices on top of the chicken and tomatoes. Bake for another 10 minutes until prosciutto is crispy

5. Sprinkle parsley, Spoon over juices and a drizzle of balsamic glaze to serve.

Barramundi with leek, beans, and lemon butter.

Cook time: 35 mins | Prep time: 15 mins | Serves: 4-6

Ingredients:

  • 800g - 900g barramundi fillet.

  • 1 leek, white and light green part only, halve and sliced thin

  • 100g butter, unsalted

  • 1 lemon, zest and juice, add lemon to tray

  • 60 ml extra virgin olive oil, extra to garnish

  • salt and pepper to season

  • 10g dill to serve

Method:

1. Preheat the oven to 180°C fan forced (356°F) and line a large baking tray to fit the barramundi fillet, skin side down.

2. Add leek on top of the fillet with butter portions on top, lemon zest, juice, 60ml of extra virgin olive oil, salt, and pepper. Bake for 25 minutes.

4. Remove foil and parchment paper. Test the fish is cooked in the thickest part. It will be white, not translucent and fall away easily.

5. Add dill, salt and pepper and extra virgin olive oil to serve. Serve with salad or roast potatoes.

Trout with broccolini, yuzu and ginger.

Cook time: 15 mins | Prep time: 10 mins | Serves: 2

Ingredients:

  • 2 x 150g wild trout, fillets, boneless

  • 1 lime, juice

  • 1 broccolini bunch, stalks sliced in half lengthways

  • 30ml soy sauce, use gluten free if preferred

  • 30ml cup mirin, rice wine vinegar

  • 1 tablespoon yuzu

  • 1 tablespoon light brown sugar

  • 3cm fresh ginger, grated with microplane

    Garnish with:

  • sriracha mayonnaise

  • coriander leaves

  • fried shallots

  • nigella seeds

Method:

1. Preheat oven to 180°C fan (350°F). Line a baking tray with parchment paper.

2. Add ocean trout fillets onto the baking tray. Place broccolini in between the ocean trout fillets.

3. In a small bowl add lime juice, soy, mirin, yuzu, brown sugar and ginger. Mix together and spoon over the trout and broccolini. Add used lime halves to baking tray.

4. Bake for 15-20 minutes. Add sriracha mayonnaise, coriander leaves, fried shallots and nigella seeds to taste.