Fish With Basil and Lemon Roasted Vegetables Recipe

Name: Fish With Basil and Lemon Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini (halved lengthways, thickly sliced); 300 g baby potatoes (chats halved); 250 g butternut pumpkin (peeled deseeded and chopped); 2 teaspoons extra virgin olive oil; 2 (250 g) fish fillets (firm white such trevalla or ling); 1 tablespoon plain flour (or gluten free plain flour); ¼ cup basil leaves (small fresh); 1 teaspoon lemon zest (grated); fresh ground black pepper; 120 g green beans (trimmed steamed to serve); 2 teaspoons balsamic vinegar (to serve optional)

Servings: persons

2 zucchini (halved lengthways, thickly sliced)
300 g baby potatoes (chats halved)
250 g butternut pumpkin (peeled deseeded and chopped)
2 teaspoons extra virgin olive oil
2 (250 g) fish fillets (firm white such trevalla or ling)
1 tablespoon plain flour (or gluten free plain flour)
¼ cup basil leaves (small fresh)
1 teaspoon lemon zest (grated)
fresh ground black pepper
120 g green beans (trimmed steamed to serve)
2 teaspoons balsamic vinegar (to serve optional)

1
Preheat oven to 210C (fan forced).
2
Line a large roasting pan with baking paper and put the zucchini, potato and pumpkin in a large bowl and add 1 teaspoon of the oil and toss to coat and put the vegetable in a single layer in roasting pan and then roast turning once for 20 to 30 minutes or until the vegetables are tender.
3
Meanwhile coat the fish fillets in flour, shaking off any excess.
4
Heat the remaining oil in a medium non-stick frying pan on medium and add the fish and cook on each side for 2 to 3 minutes or until light golden brown and cooked through.
5
Add basil and lemon zest to the cooked vegetables in the pan and season with pepper and toss to coat.
6
Divide the fish, roast vegetables and steamed beans between plates and drizzle the vegetable with the vinegar, if you like, and serve.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 zucchini (halved lengthways, thickly sliced), 300 g baby potatoes (chats halved), 250 g butternut pumpkin (peeled deseeded and chopped), 2 teaspoons extra virgin olive oil, and more.

Yes, Fish With Basil and Lemon Roasted Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish With Basil and Lemon Roasted Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions