Ingredients (serves 4)

• 2 zucchinis, cut into wedges

• 2 red onions, cut into wedges

• 3 tomatoes, cut into wedges

• 1/4 cup pitted black olives(remove olives)

• 1/4 cup (60ml) olive oil(use spray oil)

• 4 x 180g thick skinless white fish fillets (such as ling)

• 1 small garlic clove, crushed

• 1 tbs lemon juice

• 1 tbs Dijon mustard

• 1/2 cup roughly chopped flat-leaf parsley


1. Preheat the oven to 200°C.

2. Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.

3. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.

4. Divide the cooked vegetables among plates and top each with a piece of fish.

5. Drizzle the fish with the dressing and scatter with chopped parsley.

Source: delicious june 2005