Prep: 15 mins
Cooking: 25-30 mins
2 red onions, cut into wedges
3 tomatoes, cut into wedges
¼ pitted black olives
¼ cup olive oil
4 x 180g thick skinless white fish fillets (such as ling)
1 garlic clove, crushed
1 tbs lemon juice
1 tbs Dijon mustard
½ cup roughly chopped flat-leaf parsley
- Preheat oven to 200oC
- 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.
- Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
- Divide the cooked vegetables among plates and top each with a piece of fish.
- Drizzle the fish with the dressing and scatter with chopped parsley.