One Pan Roasted Fish and Vegetables

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This delightful dish is brimming with the flavours of summer, celebrating the colours of the seasons bounty with gorgeous capsicums of red and yellow, gleeful green zucchinis, and deeply dark eggplants, which provide complimentary flavours and all boast the different micronutrients that natures rainbow provides.

Ingredients for 4 servings

4 x 120 g (41/4 oz) thick white fish fillets (such as barramundi or cod)
juice of 1 lemon
Celtic sea salt and freshly ground black pepper, to taste
a few rosemary sprigs
a few thyme sprigs
2 brown onions, cut into wedges (optional)
4 garlic cloves
2 zucchini (courgettes), thickly sliced lengthways
1 small eggplant (aubergine), cut into large dice
2 red capsicums (peppers), cut into wedges
2 large orange or yellow capsicums (peppers), cut into large wedges
1 tablespoon extra virgin olive oil
2 teaspoons dried oregano
2 teaspoons dried thyme
1 teaspoon ground cumin
1/2 teaspoon chilli flakes
thin lemon wedges, to serve (optional)