Lemon pepper fish

Prep: 15 mins
Cook: 15 mins
Lemon pepper fish
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

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