Lemon and pepper fish

A light supper of white fish with a breadcrumb coating and ratatouille-inspired roast vegetable mix of peppers, courgettes and onions Ingredients: 3 mixed peppers, deseeded and sliced 2 red onions, cut into wedges 3 courgettes, cut into rounds 2 garlic cloves, finely chopped 2 tsp dried oregano 50g black olives 1 tbsp vegetable oil 4 tbsp dried breadcrumbs zest ½ lemon, plus wedges to serve 1 tsp crushed black peppercorn 3 frozen white fish fillets (such as cod, haddock or pollack) 2 tbsp plain flour 1 medium egg, beaten Method: 1. Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer. 2. Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months. 3. To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges. Source: Good Food