Lemon Pepper Fish with Roast Veggies

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, December 17, 2017.

Keep some fish plain for less adventurous kids and just dust in flour. Keep veggies separate and serve hollandaise on the side.

Ingredients

Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using). Dice potatoes 2cm, toss with a drizzle of oil on prepared tray and roast for 5 minutes. Cut capsicum into 2cm strips and onion into 2cm wedges. Add capsicum and onion to tray with potatoes, season with salt and roast for 15 minutes, until almost tender.
Cut courgette in half lengthways and slice 1cm and trim ends from green beans then cut in half.
When roast veggies are almost tender, toss courgette and beans on tray with potatoes and cook a further 5 minutes.
Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Mix seasoned flour with lemon pepper (if using) on a plate or in a shallow bowl and coat fish, shaking off excess as you go.
Heat oil and butter in a large fry-pan on high heat. Cook fish for 1-2 minutes each side, until just cooked through.
To serve, divide roast veggies and fish between plates. Drizzle over Hollandaise sauce.