15m prep

18m cook  4 servings ·

• 1 bunch broccolini, trimmed, halved crossways
• 400g vine tomatoes
• 200g green beans, trimmed
• 1 zucchini sliced
• 2/3 cup extra virgin olive oil
• 4 (150g each) Snapper fillets with skin on, skin scored
• 2 garlic cloves, thinly sliced
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 1 small lemon, rind zested into fine strips, and juiced

Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper. Place vegetables on prepared tray. Drizzle with 1 tablespoon oil and toss. Season with salt and pepper and bake for 12 minutes.

While these are cooking heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and veggies are tender.

Heat remaining oil in a small pan over medium heat. Add garlic. Cook, stirring, for 1 minute don’t let it go brown. Add chives and parsley. Cook for 1 minute.

Remove pan from heat. Add lemon zest and juice, season with salt and pepper

Serve Snapper skin side up over the vegetables and drizzle