INGREDIENTS
1 large fish fillet (Any fillet is great!)
1 large carrot, sliced
2 small peppers, red and green, cut in strips
1 medium zucchini, sliced
1 large tomato, sliced
vegetable oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
juice from half a lemon
zest from half a lemon
3-4 garlic cloves, sliced
1 teaspoon basil or sundried tomato pesto
INSTRUCTIONS
Preheat oven to 180 degrees
Line a baking sheet with aluminium foil. Make sure you cover the surface evenly so the juice from the vegetables and fish won’t spill out while cooking.
Place fish in the middle of the sheet.
Top with all vegetables.
Combine the olive oil and pesto of choice and drizzle over fish
Add salt, pepper, lemon juice, lemon zest and garlic and mix well with your hands.
Wrap foil well and bake for 15 minutes.
Remove baking sheet from the oven, open the foil to expose the fish and return to oven. Bake for additional 5 minutes or until the fish gets a light golden crust. Be mindful that the type of fish might not be suitable for browning, like salmon, as this will dry out the fish.
The best test for any dish, to know when it is cooked, is to use the smell test: The moment you can smell the cooked food in the oven you know it’s ready!
