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