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Ingredients

2 zucchinis, cut into wedges
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1/4 cup pitted black olives
1/4 cup (60ml) olive oil
4 x 180g thick skinless white fish fillets (such as ling)
1 small garlic clove, crushed
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/2 cup roughly chopped flat-leaf parsley

Method

Step 1 Preheat the oven to 200°C.
Step 2 Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
Step 3 Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
Step 4 Divide the cooked vegetables among plates and top each with a piece of fish.
Step 5 Drizzle the fish with the dressing and scatter with chopped parsley.

Baked fish on vegetables (low fat)

How to make Baked fish on vegetables (low fat)

Ingredients

Method