Serves Four
1 red onion, thickly sliced
2 courgettes/zucchini, halved lengthways and cut into 2.5cm (1in) pieces
1 red pepper, seeded and cut into 2.5cm pieces
1 orange pepper, seeded and cut into 2.5cm (1in) pieces
1 large aubergine/eggplant, cut into 2.5cm (1in) pieces
3 tbsp olive oil
1 tbsp red wine vinegar
4 white fish fillets (such as haddock, cod or river cobbler)
1 lemon, thinly sliced
2 tbsp capers, drained and rinsed
200g (7oz) cherry tomatoes
handful fresh basil, leaves picked
2 courgettes/zucchini, halved lengthways and cut into 2.5cm (1in) pieces
1 red pepper, seeded and cut into 2.5cm pieces
1 orange pepper, seeded and cut into 2.5cm (1in) pieces
1 large aubergine/eggplant, cut into 2.5cm (1in) pieces
3 tbsp olive oil
1 tbsp red wine vinegar
4 white fish fillets (such as haddock, cod or river cobbler)
1 lemon, thinly sliced
2 tbsp capers, drained and rinsed
200g (7oz) cherry tomatoes
handful fresh basil, leaves picked
Optional To Serve
300g (10oz) couscous, cooked
300g (10oz) couscous, cooked
Quinoa
Cauliflower rice (my lower carb choice)
1. Preheat the oven to gas 6, 200°C, fan 180°C. Put the onion, courgettes, peppers and aubergine in a shallow roasting tin. Drizzle with 2 tbsp of the oil, season, and roast for 20 minutes.
2. Remove the tin from the oven and drizzle over the red wine vinegar. Top with the fish fillets and lemon slices, then scatter over the capers. Nestle in the tomatoes and drizzle with the remaining oil; season well. Return to the oven for a further 10 minutes, or until the fish is cooked through.
3. To serve, divide the couscous, quinoa, cauliflower rice between four plates and top with the roasted veg and fish. Scatter over the basil.
2. Remove the tin from the oven and drizzle over the red wine vinegar. Top with the fish fillets and lemon slices, then scatter over the capers. Nestle in the tomatoes and drizzle with the remaining oil; season well. Return to the oven for a further 10 minutes, or until the fish is cooked through.
3. To serve, divide the couscous, quinoa, cauliflower rice between four plates and top with the roasted veg and fish. Scatter over the basil.
4. Sit down, eat and enjoy 😋
From idea seen here
All the best Jan


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