Oven Fish with Potatoes and Roasted Vegetables

Ingredients

• 1 onion
• 500 g small potatoes (triplets)
• 2 red bell peppers
• 1 Zucchini
• 200 g Cherry tomatoes
• 2 Garlic cloves
• 2 sprigs Rosemary
• 2 tsp dried Italian herbs
• Salt
• Pepper
• 3 tbsp olive oil
• 480 g FRoSTA Oven Fish Crispy Kross (2 packs)
• 1 Organic lemon
• 2 handfuls basil leaves
• 300 g Yogurt (3.5% fat)
• 1 tsp liquid honey

Instructions

1. 1.

   Peel and halve the onion, then slice into thin rings. Clean, wash, and halve the potato triplets. Core the bell peppers, wash them, and cut into about 1.5 cm pieces. Wash the zucchini, halve it, and slice into about 0.5 cm thick rounds. Wash the cherry tomatoes.

2. 2.

   Peel and finely chop the garlic. Rinse the rosemary, shake dry, pluck needles from the stems, and finely chop. Mix the rosemary with the Italian herbs, olive oil, salt, and pepper in a small bowl.

3. 3.

   Place all prepared vegetables except the tomatoes on a sheet pan lined with parchment paper. Drizzle the seasoning mixture over them, toss to coat, and bake in a preheated oven at 220 °C (fan: 200 °C; gas mark 3) for about 10 minutes. Turn the vegetables once. Add the oven fish and tomatoes to the pan and bake for another 22 minutes.

4. 4.

   Meanwhile, rinse the lemon hot, dry it, grate its zest, then halve and squeeze out the juice. Wash the basil, shake dry, and chop. In a bowl combine yogurt with 1 tsp lemon zest, 1 tbsp lemon juice, half of the basil, honey, salt, and pepper.

5. 5.

   Serve the oven fish with roasted vegetables on plates, drizzle with the lemon‑y yogurt sauce, and sprinkle the remaining basil over the top.