Lemon & pepper fish with roasted veg
Lemon & pepper fish with roasted veg requires roughly 17 minutes from start to finish. One serving contains 251 calories, 9g of protein, and 10g of fat. This dairy free and pescatarian recipe serves 3 and costs $1.71 per serving. This recipe is liked by 6 foodies and cooks. If you have lemon zest, peppers, plain flour, and a few other ingredients on hand, you can make it. It is brought to you by BBC Good Food. Overall, this recipe earns a good spoonacular score of 75%. If you like this recipe, take a look at these similar recipes: Lemon Pepper Fish Tacos, Lemon-Pepper Fish Fillet Sandwiches, and Lemon Pepper Fish With Seasoned Pasta.
Servings: 3
Preparation duration: 15 minutes
Cooking duration: 2 minutes
Ingredients:
50g black olives
1 tsp crushed black peppercorn
4 tbsp dried breadcrumbs
3 courgettes, cut into rounds
1 medium egg, beaten
3 frozen white fish fillets (such as cod, haddock or pollack)
2 garlic cloves, finely chopped
zest ½ lemon, plus wedges to serve
2 tsp dried oregano
3 mixed peppers, deseeded and sliced
2 tbsp plain flour
2 red onions, cut into wedges
1 tbsp vegetable oil
Equipment:
frying pan
bowl
oven
grill
Cooking instruction summary:
Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.
Step by step:
1. Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.To cook from frozen, heat oven to 200C/220C fan/gas
2. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg.
3. Bake for 25 mins until the fish is cooked.
4. Serve with lemon wedges.
Nutrition Information:
