Fish roast with dry roasted vegetables :)

Ingredients for the fish roast

Fish fillet - 500gm

Garlic - 2 cloves (finely chopped)

Parsley - 6 tbsp (finely chopped)

Spring onion - 2 stems (finely chopped)

Dried chilli flakes - 2 pinch

Lime juice - 2 tbsp

Olive oil - 2 tbsp

Salt and freshly ground pepper - to taste

Ingredients for the vegetable roast

Carrot - 1

Onion - 1

Red and yellow capsicum - 1 each

Tomato - 1

Potato - 1

Baby corn - 2

Spring onion - 3 stems, finely chopped

Olive oil - 2 tbsp

Vinegar - 1 tbsp

Salt and pepper - to taste

Preparation

Cut the fish into rounds (about 1” thickness). Blend the chopped garlic, parsley and spring onion, chilli flakes, lime juice, olive oil, salt and pepper in a large bowl. Add fish pieces to this, stir well and leave to marinate for an hour.

Meanwhile prepare the vegetables. Halve the peppers and discard the core and seeds, cut it into chunks. Cut carrot, potato, tomato, baby corn and onion into wedges or into one inch thick pieces.

Place all the vegetables in a bowl, add chopped spring onions and then stir in olive oil. Season with salt, pepper and vinegar. Mix well. Place this marinated vegetables into a shallow roasting dish and roast in the oven for 20 – 30 mints (180 degree Celsius) or till the vegetables are brown on the edges.

Preheat the grill. Place the marinated fish on a grill tray or in skewers and grill for 4 to 5 minutes until each side has turned light brown. Remove from grill and serve hot with roasted vegetables.