Lemon & pepper fish with roasted veg recipe | Good Food

Lemon & pepper fish with roasted veg

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

Method

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.