Citrus fish with roasted vegetables

Healthy doesn't mean hard work with this speedy supper

1 ratings

20 minutes
Serves 4
1.5 of 5 a day

Nutrition: Per serving

Kcal189
Fat2.4g
Salt0.6g
Sugar3g

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Do you consume the recommended 2 portions of fish per week, including at least 1 portion of oily fish? Our healthy fish recipes will get you on the right track.

Ingredients

200g tenderstem broccoli, halved
200g fine green beans
100g fine asparagus
4 x 125g white fish such as cod, haddock or pollock
1 lemon, juice and zest, plus extra wedges to serve
100g sourdough bread, torn into large pieces
½ tablespoon olive oil
Freshly ground black pepper
Small handful fresh dill, finely chopped

Method

Preheat the oven to 220ºC / Fan 200ºC.
Spread the broccoli, beans and asparagus into an even layer in a large roasting tin and drizzle over half of the oil. Roast the vegetables for 5 minutes.
Place the fish fillets over the top. Pour the lemon juice and zest over the fish and vegetables.
Tear the bread into large pieces and tuck around the fish. Drizzle over the remaining olive oil and roast for 10–12 minutes, or until the fish is cooked through and the vegetables are al dente.
Season with pepper, and garnish with dill and lemon wedges to serve.

Top tip: swap the white fish for salmon or chicken – but remember to adjust the cooking time