Baked Red Fish with Vegetables

Tender red fish baked right over a bed of sweet roasted vegetables — this is a weeknight dinner done right. A honey-lemon garlic sauce caramelizes over the fish as it bakes, keeping every bite juicy. If you enjoy baked fish, you will also love my baked pollock with vegetables and cheese and baked fish with yogurt garlic sauce.

Ingredients

• 200 g (7 oz) mixed vegetables per serving (zucchini, bell pepper, cherry tomatoes)
• 1 red fish fillet on skin (salmon or trout)
• For the sauce: olive oil, lemon juice, a little honey, garlic minced, salt to taste

Instructions

1. Dice the vegetables and spread on parchment; salt lightly.
2. Cut the fillet into 3-4 cm pieces. Score down to (but not through) the skin and open each piece flat over the vegetables.
3. Whisk the sauce ingredients and pour over the fish.
4. Bake on grill mode at 180C (350F) for about 25 minutes.

Tips

• Scoring the fillet lets the sauce seep in and helps it cook evenly. More technique tips at Serious Eats.
• Any red fish works here — salmon or trout both turn out beautifully.

Nutrition: per 100 g: 130.5 kcal, protein 22.1 g, fat 4.2 g, carbs 1.1 g.