Easy Baked Fish Dinner with Roasted Vegetables

This is my easy oven-baked fish dinner for 4: tender white fish with lemon pepper butter and a tray of roasted vegetables. I like this kind of dinner because most of the work is just chopping everything, then the oven does the rest. The potatoes are lightly parboiled first, so they finish cooking at the same time as the fish, and the green onion butter keeps the fish moist without making the recipe complicated. Easy lemon butter baked fish dinner with roasted vegetables. This is the kind of oven dinner I like when I want something simple, filling, and not too heavy. Most of the work is just cutting the vegetables, then the oven does the rest. I cut the zucchini, peppers, tomatoes, onion, potatoes, and carrot into similar-sized pieces so they cook more evenly and look better on the plate. The potatoes are lightly parboiled first, so they have time to become soft while the fish bakes. I used barramundi, also known as Asian sea bass, but this recipe works with sea bass, cod, snapper, tilapia, or any mild white fish fillet. The fish is seasoned with lemon pepper and spread with softened butter mixed with green onions. I bake it under foil first, then uncover it for the last few minutes so it stays moist but still looks lightly baked on top. Ingredients Serves 3–4 For the fish 600–700 g sea bass or barramundi fillet / 1.3–1.5 lb70–80 g butter / 5–6 tbsp, softened3–4 green onions / spring onions, finely chopped1 1/2–2 tsp lemon pepper seasoning1 lemon, slicedSalt, only if needed For the vegetables 1 medium zucchini / courgette, peeled and diced3 medium bell peppers, diced2 medium tomatoes, chopped1 red onion, cut into wedges500–600 g potatoes / about 1.2 lb, lightly parboiled and cut into chunks1 medium carrot, cut into small chunks2–3 tbsp olive oil1 tsp dried oregano1 tsp paprika3/4–1 tsp salt1/2 tsp black pepper Recipe Cut the zucchini, bell peppers, tomatoes, red onion, potatoes, and carrot into similar-sized pieces. Parboil the potatoes for 7–8 minutes, then cut into chunks. Place the vegetables in a large bowl. Add oregano, paprika, salt, black pepper, and olive oil. Toss well. Soften the butter in the microwave for a few seconds. Mix the softened butter with finely chopped green onions. Season the fish on both sides with lemon pepper seasoning. Spread the green onion butter over both sides of the fish. Preheat the oven to 200°C / 400°F. Spread the vegetables on a baking tray in one layer. Place the fish on a separate tray or baking dish and cover with foil. Bake the fish under foil for 18–20 minutes, then remove the foil and bake for another 5–8 minutes. Roast the vegetables at the same temperature until tender and lightly golden. Serve the fish with roasted vegetables and lemon slices. Tips Parboil the potatoes first so they finish cooking at the same time as the fish. Cut the carrot small, or it may stay too firm. Keep the vegetables in one layer so they roast instead of steaming. Soften the butter, but do not fully melt it. Taste the lemon pepper seasoning before adding extra salt, because many blends are already salty. Uncover the fish for the last few minutes if you want a more baked-looking top. #cooking #dinner #recipe #healthyfood #ovenbaking #seabass