Ingredients

• 1 1/2 pounds white fish fillets (such as trout or sea bass)
• 2 medium zucchinis, sliced
• 2 red bell peppers, sliced
• 1 medium eggplant, cubed
• 1 large red onion, sliced
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil
• 1 lemon, juiced
• 2 teaspoons dried oregano
• 1 teaspoon paprika
• Salt to taste
• Black pepper to taste
• Fresh parsley for garnish

Instructions

1. 1.Preheat oven to 400°F and line a baking sheet with parchment paper.
2. 2.Toss zucchini, bell peppers, eggplant, and onion with half the olive oil, garlic, oregano, paprika, salt, and pepper. Spread evenly on the baking sheet and roast for 20 minutes.
3. 3.While vegetables roast, season fish fillets with remaining olive oil, lemon juice, salt, and pepper.
4. 4.Heat a grill pan over medium-high heat and cook fish fillets for 3-4 minutes per side until flaky and golden.
5. 5.Remove vegetables from oven and plate alongside grilled fish. Garnish with fresh parsley and an extra squeeze of lemon.

Nutrition Information

Why this recipe