Lemon Herb Fish Traybake

Ingredients

• 14 white fish fillets(480g)
• 2700 g baby potatoes, halved(700g)
• 3300 g carrots, sliced(300g)
• 41 lemon, sliced(60g)
• 52 tablespoon olive oil(28g)
• 61 teaspoon dried mixed herbs(2g)
• 71 teaspoon garlic granules(3g)
• 81 teaspoon onion powder(3g)
• 91 salt(5g)
• 101 black pepper(2g)

Instructions

1. 1Heat the oven to 220°C. Toss the potatoes and carrots with most of the olive oil, garlic granules, onion powder, herbs, salt, and black pepper.
2. 2Spread the vegetables on a tray and roast for 20 minutes until starting to soften and colour.
3. 3Place the fish fillets on top, drizzle with the remaining oil, and add the lemon slices over the tray. Season the fish lightly.
4. 4Return the tray to the oven for 12 to 15 minutes until the fish flakes easily and the potatoes are golden.
5. 5Serve the fish with the roasted vegetables and spoon over any lemony juices from the tray.