4 skinless firm white fish fillets (about 100g each)
2 tablespoons olive oil for brushing
½ teaspoon Maldon Sea salt
Pinch of black pepper
300g pack peas and carrots
1 tablespoon chopped parsley
Lemon dressing
1 lemon, use grated zest and 2 tablespoons juice.
2 tablespoons capers
1 teaspoon mustard
1 teaspoon dried parsley
1 tablespoon water
Method:
For the dressing: whisk the ingredients together and set aside
For the peas and carrots: place these in a glass dish and steam in the microwave and sprinkle with a bit of salt and pepper
For the fish bake:
Heat the oven to 220C.
Line a baking tray with baking parchment
Place the fish, skin-side up on the tray
Brush the skin with oil and sprinkle with some salt and pepper
Bake for 8 mins or until the temperature is
Place the fish on a platter and pour the lemon dressing over and scatter with chopped fresh parsley
Serve with peas and carrots
