Herb-Infused Roasted Vegetables with Crispy Fish
This vibrant dish features an array of seasonal vegetables, perfectly roasted to enhance their natural sweetness and infused with aromatic herbs. Paired with golden, pan-fried fish fillets crisped to perfection, each bite bursts with flavor. A drizzle of zesty lemon adds a refreshing finish, making this meal both wholesome and irresistible. Perfect for a delightful weeknight dinner or a special occasion.
ingredients
- 2 medium zucchinis, sliced
- 1 red bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 1 medium red onion, quartered
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 white fish fillets (such as cod or tilapia)
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- 1 lemon, sliced
steps
- 1.
Preheat the oven to 425°F (220°C).
- 2.
In a large bowl, combine zucchini, bell pepper, cherry tomatoes, and red onion.
- 3.
Drizzle with olive oil, sprinkle with oregano, thyme, salt, and pepper; toss to coat.
- 4.
Spread the vegetables evenly on a baking sheet and roast for 20-25 minutes, until tender and slightly caramelized.
- 5.
While vegetables roast, prepare the fish. Dredge each fillet in flour, dip in beaten egg, then coat with breadcrumbs, pressing gently to adhere.
- 6.
Heat a skillet over medium-high heat with a splash of olive oil.
- 7.
Add the breaded fish fillets and fry for about 3-4 minutes on each side, until golden and cooked through.
- 8.
Plate the roasted vegetables alongside the crispy fish fillets and garnish with fresh lemon slices.
- 9.
Serve warm and enjoy the combination of textures and flavors!
Releated Recipes
