- 1000g potatoes
- 2 red onion
- 2 courgette
- 2 yellow pepper
- 4 vine tomatoes
- 2 lemon
- 4 pollack fillets
- A handful of flat leaf parsley, leaves only
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large ovenproof dish
- 1.
Preheat your oven to 190°C/Fan 170°C/Gas 5. Scrub the potatoes (no need to peel them) then chop them into bite-size pieces. Tip the potatoes into a large ovenproof dish and toss with 1/2 tbsp olive oil and some salt and pepper. Slide into the oven and roast for 15 mins.
- 2.
While the potatoes roast, peel the red onion and slice it into around 8 wedges. Trim the ends off the courgette and slice it into 1cm-thick rounds. Halve the yellow pepper, scoop out the seeds and white pith, then chop into thick pieces. Slice the tomatoes into 6 wedges each. Quarter the lemon.
- 3.
When the potatoes have roasted for 15 mins, take the dish out of the oven. Add the veg and the lemon quarters and drizzle over another ½ tbsp olive oil. Season and toss to mix. Slide back into the oven and roast for 15 more mins.
- 4.
When the potatoes have roasted for 30 mins in total, take the dish out of the oven. Nestle the pollack fillets into the dish, then return to the oven for 10-15 mins. The pollack fillets should be opaque and will flake easily when cooked. The veg should be tender and the potatoes crisp.
- 5.
While the pollack fillets cook, finely chop the parsley leaves. When the fish and veg are ready, divide them between 2 warm plates. Garnish with the chopped parsley and serve with the roast lemon wedges on the side for squeezing.
- Tip
1 dish or 2?
If your ovenproof dish is a big snug and the veg are too close to each other, they will steam rather than roast. So if you think your dish is a bit on the small size, and to make sure you get crisp roasties, swap to 2 medium-sized dishes and cook some veg and a pollock fillet in each.