Baked Fish On Vegetables
2 zucchini, cut into wedges
2 red onions, cut into wedges
3 tomatoes, cut into wedges
1 / 4 cup pitted black olives
1 / 4 cup (60 ml) olive oil
4 x 180 g white fish fillets, skin thickness (as Ling)
1 clove small garlic, crushed
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1 / 2 cup coarsely chopped flat-leaf parsley
Preheat oven to 200 ° C.
Combine zucchini, onion, tomato and olives with a tablespoon of oil in a baking dish. Brush another tablespoon of oil over the fish and place over vegetables. Place in oven and bake for 25-30 minutes until done.
Whisk garlic, lemon juice, mustard and remaining oil to make a dressing.
Divide the cooked vegetables on plates and garnish each with a piece of fish.
Drizzle the fish with the sauce and scatter with chopped parsley.