Baked Fish and Vegetables
1 fillet mackeral, cod or salmon
Bunch of baby spinach
1–2 tbps olive oil
2–3 small gold potatoes (or fingerlings), sliced thin
1 large clove garlic, minced
1 cup snow peas
2 tsp lemon zest
1 tbsp chopped flat leaf parsley
1/2 lemon, juiced
4–5 sprigs fresh thyme
Zucchini, sliced thin
Pinch each sea salt and fresh ground black pepper
Preheat oven to 425°F. Cover baking sheet with parchment paper. Place the sliced vegetables on the pan in a thin layer so that they cook quickly. Drizzle with olive oil, salt, and pepper to taste, turning to coat the veggies. Then lay the fish filet on top of the veggies, drizzle with olive oil and lemon juice. Top with garlic, parsley, thyme, and lemon zest. Season with salt and pepper. Bake for 25 minutes, or until the veggies are tender and the fish filet flakes easily when tested with a fork. If your fish is particularly small, begin baking the veggies first and add the fish toward the end.
Dinner
Made with FlippingBook - Online catalogs