baked fish with spring veggies and lemon

INGREDS

2 zuchinni sliced thick

handful of asparagus, edges broken off, tips maintained, rest roughly sliced

handful of frozen peas

EVOO

white fish of your choice

2 tbsp butter

lemon

bag of new potatoes

dill

DIRECTIONS:

Preheat oven to 400.

Place Zucchini, asparagus and peas on a parchment paper and tin foil beneath lined sheet pan. drizzle with EVOO, add salt and pepper and roast for 15 minutes.

Remove pan, add fish in the middle, smear butter on top of it, salt and pepper, and place lemons on top. Cook for 15-20 more minutes.

meanwhile - put potatoes in a pot and cover with water and add a few tsp of salt and a couple cloves of garlic. boil for 15-20 minutes. remove, strain, add salt, pepper, butter, evoo and fresh dill.

Once fish is done - serve!

adapted from British dude.