Baked fish on vegetables

Ingredients (4 servings):

• 2 zucchinis (baby marrows), cut into wedges
• 2 red onions, cut into wedges
• 3 tomatoes, cut into wedges
• ¼ cup pitted black olives
• ¼ cup (60ml) olive oil
• 4 x 180g thick skinless white fish fillets (such as hake)
• 1 small garlic clove, crushed
• 1 tablespoon lemon juice
• 1 tablespoon Dijon mustard
• ½ cup roughly chopped flat-leaf parsley

Method:

1. Preheat the oven to 200°C.
2. Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish.
3. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through.
4. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing.
5. Divide the cooked vegetables among plates and top each with a piece of fish.
6. Drizzle the fish with the dressing and scatter with chopped parsley.