One Pan Roasted Fish and Vegetables

Ingredients

• 480 g thick white fish fillets, such as Snapper/Barramundi/Rainbow Trout/Blue Eye Trevally/Whiting
• 1 lemon, juiced.
• Celtic sea salt, to taste.
• 2 brown onions, cut into wedges (optional).
• 4 garlic cloves.
• 2 zucchini, thickly sliced lengthways.
• 1 small eggplant, cut into large wedges.
• 2 red capsicums, cut into wedges.
• 2 large orange or yellow capsicums, cut into large wedges.
• 1 tablespoon extra virgin olive oil.

Instructions

1. Preheat the oven to 200°C 

2. Put the fish fillets in a shallow dish and pour over the lemon juice. Season with salt. Cover and set aside at room temperature while you cook the veggies.

3. Put the vegetables in a roasting tin, season with salt, then drizzle over the olive oil. 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).