Photo of Fish with roast Mediterranean vegies by WW

Fish with roast Mediterranean vegies

6
5
3
SmartPoints® value per serving
Total Time
40 min
Prep
10 min
Cook
30 min
Serves
4
Difficulty
Easy
Try this grilled fish with garlic and lemony roasted vegies for a delicious and healthy weeknight dinner

Ingredients

baby potato

500 g, halved

cherry tomato

350 g

zucchini

2 medium, cut into 3cm pieces

olive oil

1½ tbs

garlic

2 clove(s), crushed

lemon(s)

1 medium, cut into wedges

ling, raw

600 g, (4 x 150g fillets)

fresh flat-leaf parsley

¼ cup(s), chopped

oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 220°C and line 2 baking trays with baking paper.
  2. 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.
  3. 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.

Notes

SERVING SUGGESTION: Green salad drizzled with white wine vinegar.TIP: To save on washing up, roast the fish in the same pan as the vegies. Simply place on top of the vegies in the last 10 minutes of cooking. Use any firm white fish, such as ling, flathead or blue-eye trevalla.

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