Lemon pepper fish
Prep:
15 mins
Cook:
15 mins
A light supper of white fish crisped served with a vegetable mix vibrant and healthy.
1 red onion, finely sliced
6 cherry tomatoes, halved
100g green beans
2 garlic cloves, finely chopped
2 tsp dried oregano
1 tbsp vegetable oil, plus a little more for the fish
Zest ½ lemon, plus wedges to serve
1 tsp crushed black peppercorn
4 fish fillets (such as cod, haddock or Pollack with skins left on)
Thyme and lemon wedges, garnish (optional)
Preheat the oven to 200°C / 400°F / Gas mark 6.
Line a baking tray with greaseproof paper and set aside.
Toss the vegetables with the garlic, herbs, and oil.
Season with salt and pepper then pour onto the tray and cook for 15 minutes.
Meanwhile, heat a little oil into a hot pan and cook the fish, skin side down until crisped then flip and cook until it will flake easily with a knife being careful not to separate it too much.
Serve the vegetables with the fish over top with some thyme and lemon wedges if you like.
Serves
4
Preparation Time
15 minutes
Cooking Time
15 minutes
Main ingredients
Fish, Vegetables, Oil, Garlic, Herbs
Recipe Type
Family Dinners, Healthy
Level of Difficulty
Easy
