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Baked fish on vegetables (low-fat)print

Baked fish on vegetables (low-fat) image

Ingredients (serves 4)

  • 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 tbs lemon juice
  • 1 tbs Dijon mustard
  • 1/2 cup roughly chopped flat-leaf parsley.


  1. Preheat the oven to 200°C.

  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.

  3. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.

  4. Divide the cooked vegetables among plates and top each with a piece of fish.

  5. Drizzle the fish with the dressing and scatter with chopped parsley.



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