Lemon & pepper fish with roasted veg
- Preparation and cooking time
- (to cook from frozen allow 40 minutes)
- Serves 3
A light supper of white fish with a breadcrumb coating and ratatouille-inspired roast vegetable mix of peppers, courgettes and onions
- 3 mixed peppers , deseeded and sliced
- 2 red onions , cut into wedges
- 3 courgettes , cut into rounds
- 2 garlic cloves , finely chopped
- 2 tsp dried oregano
- 50g black olive
- 1 tbsp vegetable oil
- 4 tbsp dried breadcrumb
- zest ½ lemon , plus wedges to serve
- 1 tsp crushed black peppercorn
- 3 frozen white fish fillets (such as cod, haddock or pollack)
- 2 tbsp plain flour
- 1 medium egg , beaten
- STEP 1
Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.
- STEP 2
Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.
- STEP 3
To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.
MAKE IT GLUTEN-FREE
Use gluten-free breadcrumbs and flour.
FREEZER TIP FOR MAKING LEMON AND PEPPER FISH
Don’t throw away stale bread. Whizz it to crumbs and freeze for an instant stash of breadcrumbs.