Fish with zucchini, eggplant, and tomatoes

Serves 4

Ingredients:

1½lb (675g) boneless white fish, skinned and cut into chunks

2 tbsp olive oil

1 tsp fennel seeds, crushed

finely grated zest of 1 lemon

sea salt and freshly ground black pepper

4 small to medium zucchini, cut into thick slices or chunks

2 small eggplants, cut into bite-size chunks

12 cherry tomatoes

handful of fresh dill, finely chopped

lemon wedges, for serving

Method:

1 Preheat the oven to 400°F (200°C). Toss the fish with half the oil, half the fennel seeds, and half the lemon zest. Season well with salt and pepper, then cover and set aside.

2 Meanwhile, put the zucchini and eggplants in a roasting pan with the remaining oil, fennel seeds, and lemon zest and toss together well. Season with salt and pepper, then put in the oven to roast for 20 minutes, until the vegetables are beginning to soften.

3 Add the fish and the tomatoes and cook for 15 minutes or until the fish is cooked through. Sprinkle with the dill and serve with the lemon wedges and some crusty bread, if desired.

Fish with zucchini, eggplant, and tomatoes