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Wednesday, 13 December 2017

Roasted Fish & Vegetables : A One Pan Dish


I do enjoy lemon wedges when eating fish, it just tops the dish off nicely. For those of us who enjoy eating fish ... any day of the week can be fish day! This tasty dish is cooked in one pot - which can make it even more appealing to those who may have to wash up any dishes! 


Here are the ingredients needed to serve four:
4 x 120 g (4¼ oz.) thick white fish fillets (such as barramundi or cod)
Juice of 1 lemon
Sea salt and freshly ground black pepper, to taste
A few rosemary sprigs
A few thyme sprigs
2 brown onions, cut into wedges (optional)
4 garlic cloves
2 zucchini (courgettes), thickly sliced lengthways
1 small eggplant (aubergine), cut into large dice
2 red capsicums (peppers), cut into wedges
2 large orange or yellow capsicums (peppers), cut into large wedges
1 tbsp. extra virgin olive oil
2 tsp dried oregano
2 tsp dried thyme
1 tsp ground cumin
½ teaspoon chili flakes
Thin lemon wedges, to serve (optional) 


Here is what you do:
1. Preheat the oven to 200°C   400°F  Gas Mark 6
2. Put the fish fillets in a shallow dish and pour over the lemon juice. Season with salt and pepper, then top the fillets with the rosemary and thyme sprigs.
3. Cover and set aside at room temperature while you cook the veggies.
Put the vegetables in a roasting tin, season with salt and pepper, then drizzle over the olive oil and sprinkle with the herbs and spices. Bake for 25–30 minutes, turning halfway through.
4. Rest the fish fillets on top of the vegetables and cook for a further 12–15 minutes, until the fish is cooked through.
5. Serve the fillets on top of the vegetables with lemon wedges (if using).

From an original recipe here


All the best Jan

19 comments:

Jo said...

It looks delicious. I rarely cook fish as the rest of the family aren't keen and it's a bit of a faff having to cook separate meals but I don't think it's too bad when you can cook it all in one dish, I must give this a go.

Francisco Manuel Carrajola Oliveira said...

Hummm um prato delicioso e muito bem apresentado.
Continuação de boa semana.

Andarilhar
Dedais de Francisco e Idalisa
O prazer dos livros

baili said...

what an appealing looking dish ,here in winters fish is eaten most often and your recipe sounds great Jan!

Tom said...

...now that looks good!

laurie said...

this looks so good, we love fish here,,

eileeninmd said...

Hello, this does look delicious. I love fish, cooked any way. The one dish meal is great.



Happy Wednesday, enjoy your day!

Valerie-Jael said...

Looks great, fish is always a fave here. Hugs, Valerie

Plowing Through Life (Martha) said...

This is such a great recipe. I very much enjoy eating fish!

Stephanie said...

Mmmm... my family and I would certainly enjoy this dish. It looks amazing, my friend.

Hugs to you!

Missy George said...

Looks pretty..not a fan of zucchini or eggplant ;) unfortunately

Elephant's Child said...

One dish dinners are so often winners. The flavours often intensify and reduced clean-up is definitely a bonus.

Mary Kirkland said...

I've done this with salmon and carrots. Roasted vegetables are so good.

Christine said...

Love this one pot idea, just perfect, thanks for sharing Jan.

happyone said...

That sure looks tasty and healthy too.

Margaret-whiteangel said...

Just love Barramundi. That sounds like a wonderful recipe.

Anonymous said...

Thank you for another healthy and delicious looking recipe. I wish you and yours a blessed Christmas.

Carol Blackburn said...

Absolutely! I will make this on a cold winter afternoon for my lunch, very soon. Hubby doesn't eat fish. Thanks so much.

Magic Love Crow said...

Love! Thanks Jan!

carol l mckenna said...

Oh so healthy! Wonderful recipe ~

Happy Weekend,
A ShutterBug Explores,
aka (A Creative Harbor)