Gremolata Fish Roast

Ingredients (Serves 4):


• 250g frozen cod fillets,
   thawed & each cut in half widthways
• 500g frozen wild salmon fillets, thawed
   & each cut in half widthways
• 2 red onions, peeled & each cut into 8 wedges
• 2 large, red peppers, halved, deseeded & each
   half cut into 4
• 450g baby new potatoes
• 250g speciality tomato mix
  (yellow and red baby plum and cherry tomatoes),
   cut in half lengthways
• 2 tbsp extra virgin olive oil + extra for drizzling
• A pinch of rock salt

For the marinade:

• Zest of 1 lemon
• 4 tbsp parsley, chopped
• 2 tbsp basil leaves, roughly chopped
• 2 tbsp extra virgin olive oil
• Black pepper

Method:

Place the prepared fish into a bowl, toss with the marinade ingredients and place in the fridge until needed.
Preheat the oven to 200°C/ 400°F/ gas mark 6.

Combine the red onion, peppers and potatoes in a large, shallow roasting tin or ovenproof dish. Drizzle over the olive oil, season and mix well. Roast in the oven for approx. 45-50 minutes, until the vegetables are cooked and slightly charred, turning the vegetables halfway through.
Add the tomatoes to the roasted vegetables and cook for a further 5 minutes.
Remove the marinated fish from the fridge, place on top of the vegetables and bake for approx. 8-10 minutes or until the fish is just cooked.

Meanwhile, pre-heat the grill to its highest setting. Remove the roasting tin from the oven, sprinkle over a little rock salt and an extra drizzle of olive oil and flash under the grill for approx. 1-2 minutes or until the fish is lightly coloured.
To serve, take the dish to the table and hand round wedges of lemon to squeeze over the roast. Try serving with crusty bread to mop up all the delicious juices.

This recipe was created for Lidl by celebrity chef Lesley Waters