Herbed Fish With Aioli And Vegetables

• None None FOR THE AIOLI
• 1/3 cup light mayonnaise
• 2 tbsp lemon juice
• 1 clove garlic, crushed
• None None FOR THE HERBED FISH WITH VEGETABLES
• 4 small fish fillets, such as sea bream, porgy, red snapper or sea bass fillets)
• 1/4 cup chopped dill
• 1 tbsp capers, rinsed and chopped
• 1 clove garlic, crushed
• 2 tbsp lemon juice
• 2 tsp olive oil
• 2 None baby eggplant, cut into strips
• 1 None zucchini, sliced
• 1 None red pepper, seeded and thickly sliced
• 1 small leek, trimmed, washed and cut into strips
• 3 oz baby spinach leaves
• None None Potato slices, roasted until tender (optional)

1. For the aioli, combine mayonnaise, lemon juice and garlic in a small bowl. Season to taste. Refrigerate until ready to use.
2. For the herbed fish, preheat the oven to 400u0b0F. Line baking pan with parchment paper. Place fish on prepared pan. Sprinkle with combined dill, capers and garlic. Drizzle with 1 tbsp of the lemon juice and 1 tsp of the oil.
3. Combine eggplant, zucchini, red pepper and leek in a baking dish. Spray with no stick cooking spray. Season to taste. Bake for 20 mins.
4. Place fish in oven with vegetables and bake for further 10-15 mins, until the fish flakes easily when tested with a fork.
5. Toss spinach leaves, remaining 1 tbsp lemon juice and 1 tsp oil with the vegetables. .
6. To serve, place potato slices on serving plates. Top with vegetables and fish. Serve with aioli.

aioli, light mayonnaise, lemon juice, clove garlic, herbed fish, fish, dill, capers, clove garlic, lemon juice, olive oil, baby eggplant, zucchini, red pepper, baby spinach

Taken from recipes-plus.com/api/v2.0/recipes/25853 (may not work)