💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Pat the fish dry well with paper towels and cut diagonal slashes on both sides.
Knife
💡The slashes let the seasoning in and the heat reach the thick flesh near the back, so the fish cooks evenly.
3
Mix the olive oil, salt and black pepper.
4
Place the red pepper, zucchini and cherry tomatoes in the baking pan, pour half the seasoning over them and toss. Place the fish on top.
Baking pan
5
Brush the fish with the rest of the seasoning, inside and out.
Pastry brush
6
Put the lemon slices, garlic and thyme into the belly of the fish.
7
Roast the fish in a hot oven (200°C / 390°F) 25–30 minutes, until the skin is crisp and the fish comes away easily.
⚙ Oven roastingOvenBaking pan
💡The fish is done when the flesh near the backbone is white and flakes easily with a fork; a white, opaque eye is another sign.
💡Give it room in the pan: crowded vegetables steam instead of browning.
8
Serve immediately with squeezed lemon and olive oil.
282calories
20 gprotein
6 gcarbs
19 gfat
● protein 30%● carbs 8%● fat 62%
Per serving (279 g), of 4 servings
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Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
