Fish with roast Mediterranean veggies
3
Points®
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 potatoes
500 g, halved
Cherry tomatoes
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.
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