Ingredients
- 400g baby potatoes, halved
- 2 large courgettes, quarterled lengthways
- 1 red capsicum, sliced thickly
- 1 tbs olive oil
- Salt and pepper
- 4 x white fish
- 1 lemon, sliced thinly
- 1 tbs chopped chives
- 2 tsp chopped dill
- 1 tsp finely grated lemon rind
- 40g butter
Method
- Oven at 240C
- Grease baking tray
- Put potatoes, courgettes and capsicum in dish - brush with oil and salt and pepper and bake for 20mins
- Place 4 sheets of 30cm baking paper on bench
- Place fish fillets in centre
- Top each with lemon, herbs, rind, buetter, salt and pepper
- Fold paper to enclose fish, place on baking tray
- Oven at 220C, bake fish for 10mins
