Give this fresh fish and zucchini salad a spin for dinner. Have your ingredients and equipment ready - and youre off!
- Preheat oven to 200C fan-forced. Place olives in the bowl of a food processor. Squeeze over lemon juice, then add 60ml (1/4 cup) oil. Pick 2 tablespoons oregano leaves, add to olive mixture, then process until combined.
- Trim zucchinis and carrots, then scrub carrots (there’s no need to peel). Using a mandolin, cut vegetables lengthwise into 3mm-thick strips (alternatively, use a knife). Drizzle 2 large oven trays with extra oil. Peel and flatten garlic, then rub on trays. Place vegetable strips flat over trays, drizzle with a little more oil, then season with salt and pepper. Cook for 10 minutes or until tender and lightly browned.
- Meanwhile, using a sharp knife, cut 3 slashes into fish skin (this helps keep fish flat during cooking), then rub with remaining 1 tablespoon oil. Heat a large, non-stick frying pan over medium heat. Cook fish for 1½ minutes each side or until just cooked.
- Divide roasted vegetables and rocket among plates, then top with fish. Drizzle with olive dressing to serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set