I always keep fish in the freezer, so I can thaw it and make a nice healthy meal in not too much time. I like all white fish, and in this dish I used red snapper. I’m not going to post any amounts because you will just use the amount of vegetables that will fill your baking dish, and however many filets you want.
- kalamata olives, sliced
- cherry tomatoes, slice in half
- red bell pepper, sliced
- broccoli florets, sliced
- fresh thyme
- fresh rosemary, chopped
- fresh basil, chopped
- lemon zest
- lemon juice
- salt & pepper
- red snapper filets
Preheat the oven to 375 degrees F.
Prepare the vegetables and herbs, and combine in a baking dish suited to the amount of ingredients you are using. Toss in olive oil and spread evenly into baking dish.
Roast for 15-20 minutes, until vegetables are nearly done– about ten minutes away from carmelisation.
Drizzle each side of filets with olive oil, and season with salt and pepper. Remove vegetables from the oven and add the fish to the mix.
Bake for another 10-12 minutes, until fish is opaque and flaky, and vegetables are tender. Enjoy!