Fish With Basil And Lemon Roasted Vegetables

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 2 zucchini (halved lengthways, thickly sliced)
• 300 g baby potatoes (chats halved)
• 250 g butternut pumpkin (peeled deseeded and chopped)
• 2 teaspoons extra virgin olive oil
• 2 (250 g) fish fillets (firm such trevalla or ling)
• 1 tablespoon plain flour (or gluten free plain flour)
• 1/4 cup basil leaves (small fresh)
• 1 teaspoon lemon zest (grated)
• fresh ground black pepper
• 120 g green beans (trimmed steamed to serve)
• 2 teaspoons balsamic vinegar (to serve optional)

Recipe

• 1 preheat oven to 210c (fan forced).
• 2 line a large roasting pan with baking paper and put the zucchini, potato and pumpkin in a large bowl and add 1 teaspoon of the oil and toss to coat and put the vegetable in a single layer in roasting pan and then roast turning once for 20 to 30 minutes or until the vegetables are tender.
• 3 meanwhile coat the fish fillets in flour, shaking off any excess.
• 4 heat the remaining oil in a medium non-stick frying pan on medium and add the fish and cook on each side for 2 to 3 minutes or until light golden brown and cooked through.
• 5 add basil and lemon zest to the cooked vegetables in the pan and season with pepper and toss to coat.
• 6 divide the fish, roast vegetables and steamed beans between plates and drizzle the vegetable with the vinegar, if you like, and serve.