Oven roasted lemon thyme ling and vegetables
Jun 29, 2012 2:00pm- 15 mins preparation
- 35 mins cooking
- Serves 4
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Ingredients
Oven roasted lemon thyme ling and vegetables
- 2 zucchinis, sliced
- 250 gram punnet cherry tomatoes, halved
- 1 leek, trimmed, halved lengthways, sliced
- 1 red onion, cut into wedges
- 2 clove garlic, skin on
- 2 teaspoon light olive oil
- 4 125 g thick skinless ling
- 1/4 cup pitted black olives
- 4 sprigs lemon thyme
- 1 tablespoon lemon juice
- 2 teaspoon dijon mustard
Method
Oven roasted lemon thyme ling and vegetables
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1Preheat oven to hot, 200°C.
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2In a large baking dish, combine vegetables, garlic and oil. Toss well to coat and arrange in a single layer. Season to taste. Bake for 20 minutes.
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3Place fish fillets on vegetables. Scatter olives and thyme over. Return to oven for 15-20 minutes, until fish flakes easily when tested.
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4To make dressing, mash in a small jug, the roasted garlic cloves together with lemon juice and mustard.
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5Serve vegetables topped with fish and drizzled dressing.
Notes
Use other thick white fish such as snapper or ocean perch.
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