Fish With Basil and Lemon Roasted Vegetables

• 2 zucchini (halved lengthways, thickly sliced)
• 300 g baby potatoes (chats halved)
• 250 g butternut pumpkin (peeled deseeded and chopped)
• 2 teaspoons extra virgin olive oil
• 2 (250 g) fish fillets (firm white such trevalla or ling)
• 1 tablespoon plain flour (or gluten free plain flour)
• 14 cup basil leaves (small fresh)
• 1 teaspoon lemon zest (grated)
• fresh ground black pepper
• 120 g green beans (trimmed steamed to serve)
• 2 teaspoons balsamic vinegar (to serve optional)

1. Preheat oven to 210C (fan forced).
2. Line a large roasting pan with baking paper and put the zucchini, potato and pumpkin in a large bowl and add 1 teaspoon of the oil and toss to coat and put the vegetable in a single layer in roasting pan and then roast turning once for 20 to 30 minutes or until the vegetables are tender.
3. Meanwhile coat the fish fillets in flour, shaking off any excess.
4. Heat the remaining oil in a medium non-stick frying pan on medium and add the fish and cook on each side for 2 to 3 minutes or until light golden brown and cooked through.
5. Add basil and lemon zest to the cooked vegetables in the pan and season with pepper and toss to coat.
6. Divide the fish, roast vegetables and steamed beans between plates and drizzle the vegetable with the vinegar, if you like, and serve.

zucchini, baby potatoes, butternut pumpkin, extra virgin olive oil, fish, flour, basil, lemon zest, fresh ground black pepper, green beans, balsamic vinegar

Taken from www.food.com/recipe/fish-with-basil-and-lemon-roasted-vegetables-460356 (may not work)