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Oven Roasted Fish over Vegetables

WORK

20

minutes

WATCH

30

minutes

READY IN

50

minutes

for 4 portions

24.5oz / 700g

tilapia (or other firm-fleshed fish)

21oz / 600g

potatoes

10oz / 280g

red bell peppers (2 pieces)

10oz / 280g

zucchini squash (1.5 pieces)

5oz / 140g

onions (1 piece)

2 cloves

garlic

0.5tsp

salt

0.5tsp

pepper

6tbsp

olive oil

  1. Heat oven to 400°F (200°C).
  2. Measure ingredients and wash all produce. Remove stems from bell peppers and cut them together with potatoes and zucchini into bite size chunks. Peel and slice onions and peel and mince or press garlic.
  3. Put potatoes, bell peppers, zucchini, onions and garlic together with half the salt and half the pepper into an oven-safe dish. Sprinkle with 2/3 of the olive oil, mix everything up and spread it evenly.
  4. Season fish on both sides with the remaining half of the salt and the pepper and place it onto the vegetables. Sprinkle with the remaining 1/3 of the olive oil.
  5. Cover dish (if you don't have a lid, use tin foil) and place it in the oven. Roast for about 20 minutes until fish is mostly done and vegetables start to get soft.
  6. Remove cover and turn oven up to 425°F (220°C) and roast another 10-12 minutes until fish starts to brown and vegetables are tender.

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