Oven roasted fish and veggies with lemon and chilli dressing
2
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A quick dish to prepare and a great way to get omega-3 fats into your diet, the stars of this dish are indeed the fennel and dressing. Fennel provides a light anise flavour through the veggies and the bright, fresh dressing pairs with the fish perfectly.
Ingredients
Fennel
2 baby, cut into wedges
Broccoli
350 g, cut into florets
Ling, raw
600 g, (4 x 150g fillets) or any firm white fish
Fresh lemon rind
2 tsp, finely grated
Lemon juice
2 tbs
Olive oil
1 tbs, extra virgin variety
Fresh red chilli
1 whole, finely chopped
Fresh flat-leaf parsley
2 tbs, chopped
Rocket
120 g, baby leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Lightly spray a baking tray with oil. Place fennel on prepared tray. Bake for 10 minutes. Add broccoli and fish. Sprinkle fish with half the lemon rind. Bake for another 10-12 minutes or until fish is cooked through and vegetables are tender.
2
Meanwhile, whisk lemon juice, olive oil, chilli, parsley and remaining lemon rind in a bowl until well combined. Season.
3
Place fish, vegetables and rocket on serving plates and drizzle with lemon and chilli dressing.
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