Roasted fish and vegetables

Ingredients (For 4)

• 4 x 120 g (4¼ oz) thick white fish fillets (such as sea bass or dory)
• Juice of 1 lemon (3 tbsp)
• Salt and black pepper, to taste
• 1 onion, cut into wedges (optional)
• 4 garlic cloves
• 2 zucchini, thickly sliced lengthways
• 2 red capsicums, cut into large wedges
• 2 yellow capsicums, cut into large wedges
• 2 tbsp extra virgin olive oil
• 4 tsp dried Italian herbs

 

Method

1. Preheat the oven to 200°C (400°F).
2. Put the fish fillets in a shallow dish and pour over the lemon juice. Season with salt and pepper. Cover and set aside at room temperature while you cook the veggies.
3. Put the vegetables in a roasting tin, season with salt and pepper, then drizzle over 1.5 tbsp olive oil and sprinkle with Italian herbs. Bake for 25–30 min, turning halfway through.
4. Rest the fish fillets on top of the vegetables, drizzle with 0.5 tbsp oil and cook for a further 12–15 min, until the fish is cooked through.