Lemon and oregano baked fish served with Mediterranean vegetables
4 serves
5 m
15 m
Ingredients
- 2 large zucchini (620 g), cut into thick batons
- 250 g punnet cherry tomatoes
- 1 red onion (150 g), cut into wedges
- 1 red capsicum (320 g), halved, seeded, thickly sliced lengthways
- 80 g green olives, pitted 4 x 130 g white fish fillets (ling or blue eye)
- 1 teaspoon lemon zest
- 1 tablespoon oregano, chopped
- 2 sprigs fresh rosemary
- 1 tablespoon olive oil
- 500 g baby potatoes, quartered
Method
Step 1
Preheat oven to 180 °C. Line 2 large baking trays with baking paper.
Step 2
Place zucchini, tomatoes, red onion, capsicum and olives on the prepared baking tray and lightly spray with olive oil. Evenly place fish fillets on the baking tray on top of the vegetables and sprinkle fish with the lemon zest, fresh oregano and rosemary. Drizzle with olive oil.
Step 3
Place baby potatoes onto the second prepared baking tray and lightly spray with olive oil.
Step 4
Bake for 10-15 minutes, or until fish is cooked through and vegetables are tender and cooked through.
Step 5
Serve baked fish with the vegetables and potatoes.
Tip
- While fish is cooking, place potatoes into a microwave-safe dish and microwave at full power for 8-11 minutes or until cooked through.
