Oven roasted lemon thyme ling and vegetables

  • 15 mins preparation
  • 35 mins cooking
  • Serves 4
  • Print


Oven roasted lemon thyme ling and vegetables
  • 2 zucchinis, sliced
  • 250 gram punnet cherry tomatoes, halved
  • 1 leek, trimmed, halved lengthways, sliced
  • 1 red onion, cut into wedges
  • 2 clove garlic, skin on
  • 2 teaspoon light olive oil
  • 4 125 g thick skinless ling
  • 1/4 cup pitted black olives
  • 4 sprigs lemon thyme
  • 1 tablespoon lemon juice
  • 2 teaspoon dijon mustard


Oven roasted lemon thyme ling and vegetables
  • 1
    Preheat oven to hot, 200°C.
  • 2
    In a large baking dish, combine vegetables, garlic and oil. Toss well to coat and arrange in a single layer. Season to taste. Bake for 20 minutes.
  • 3
    Place fish fillets on vegetables. Scatter olives and thyme over. Return to oven for 15-20 minutes, until fish flakes easily when tested.
  • 4
    To make dressing, mash in a small jug, the roasted garlic cloves together with lemon juice and mustard.
  • 5
    Serve vegetables topped with fish and drizzled dressing.


Use other thick white fish such as snapper or ocean perch.

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