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Photo of Oven roasted fish and vegies with lemon and chilli dressing by WW

Oven roasted fish and vegies with lemon and chilli dressing

2 - 3
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
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.


Fennel bulb(s)

2 baby, cut into wedges


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


120 g, baby leaves

Oil spray

1 x 3 second spray(s)


  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.


SERVING SUGGESTION: Roasted potatoes.