Ingredients List (Serves 3)
1 large red onion, cut into wedges
1 red or orange bell-pepper, diced
1 medium-sized courgette, sliced
2½ tbsps olive oil
A good pinch of sea salt and ground black pepper
A few sprigs of fresh rosemary or thyme
2 garlic cloves, crushed with a wooden spoon
160g cherry tomatoes
4 lemon wedges
50g pitted green olives
600g firm white fish fillets
A sprinkle of flat-leaf parsley, finely chopped (optional)
Nutrition Info:
Per serving: 298 calories, 10g fat, 12g carbs, 40g protein
Preparation Instructions:
Preheat oven to 200°C/400°F.
Place the onion, courgette and bell-pepper in an oven roasting dish
Add the sea salt, garlic, rosemary and oil and stir
Bake for 20 minutes
Add the olives to the tray and sit the fish on top of the tomatoes
Season with sea salt and pepper
Bake for 15 minutes, or until the fish is cooked thoroughly
Serve garnished with chopped parsley (if using)