Fish with roast Mediterranean vegies
500 g, halved
2 medium, cut into 3cm pieces
2 clove(s), crushed
1 medium, cut into wedges
600 g, (4 x 150g fillets)
fresh flat-leaf parsley
¼ cup(s), chopped
1 x 3 second spray(s)
- Preheat oven to 220°C and line 2 baking trays with baking paper.
- Boil the potato for 10 minutes or until just tender. Drain. Place in a large bowl with the tomato, zucchini, oil, garlic and lemon wedges. Season with salt and pepper and toss to coat. Arrange on prepared trays and roast for 15-20 minutes or until tender and golden.
- Meanwhile, lightly spray a non-stick frying pan with oil and heat over medium heat. Cook the fish for 2 minutes each side or until cooked through. Sprinkle with parsley and serve with the roasted vegetables.