Grilled Lemon Pepper Basa

with Roast Veggies and Lemon Sauce

2 tbs olive oil

1 tsp honey

20g butter

1 tsp dijon mustard

2 oven trays

baking paper

foil

small saucepan

Preheat the oven to 220C, fan-forced. Line an oven tray with baking paper. Cut the unpeeled potatoes into 2cm chunks. Cut the onion into thin wedges. Quarter the zucchini lengthwise and cut into 3cm chunks. Put the potato, onion and zucchini on lined tray, drizzle with 1 tbs olive oil, season with salt and pepper and toss to coat. Roast for 18-22 mins until tender.

Meanwhile, finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the lemon zest, 3 tsp pepper and garlic seasoning (see Kitchen notes), 1 tbs olive oil and 1 tsp honey in a large bowl and season with salt. Add the fish and turn to coat.

When the roasted veggies are ready, remove from the oven and cover with foil to keep warm. Turn the oven to grill mode and preheat to high. Line an oven tray with foil, then put the fish and lemon wedges on the tray. Grill for 7-9 mins until the fish is browned and cooked through (see Kitchen notes).

While the fish and lemon are grilling, melt 20g butter in a small saucepan over medium heat. Add 1 tbs lemon juice and cook, stirring, for 3 mins or until slightly reduced. Stir in 1 tsp dijon mustard. Remove the pan from the heat.

Stir any tray juices from the fish into the sauce. Divide the fish and roasted veggies among plates. Drizzle with the sauce and serve with the grilled lemon wedges. Enjoy!

Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ Not sure if your fish is cooked through? Simply use a fork or the tip of a knife to take a peek inside the thickest part of the flesh; if it comes apart easily, the fish is cooked.