Traybake Vegetable “Briam” Roasted with Fish Fillets
This Mediterranean-inspired traybake is a vibrant, healthy, and simple meal, showcasing the flavors of fresh fish, seasonal vegetables cooked up the traditional Greek briam style, and herbs—all roasted together with extra virgin Greek olive oil for a delicious, fuss-free dinner. I use PJ Kabos Family Reserve Organic Medium Extra Virgin Greek Olive Oil for this.
Ingredients
- 2 large fish fillets, such as sole or sea bass
- 6 - 8 new potatoes, unpeeled and sliced into thin rounds
- 1 red bell pepper, seeded and cut into strips
- 1 red onion, halved and sliced
- 15 - 20 cherry tomatoes, halved
- 2 tbsp pitted black olives
- 1 - 2 roasted red peppers in brine or olive oil, drained and sliced
- 1 tbsp capers optional
- 4 tbsp extra virgin Greek olive oil
- 1 - 2 tbsp dried or fresh herbs of choice, (Greek oregano, thymr, rosemary, etc)
- 1/2 lemon, juiced
- Sea salt and black pepper
Instructions
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Preheat the Oven: Heat oven to 180°C (160°C fan) or 350°F.
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Prepare the Vegetables: Arrange and toss all the vegetables, olives and capers on a baking tray or in a baking pan. Drizzle generously with extra virgin Greek olive oil, scatter the herbs on top and combine and season with salt and pepper. Toss well.
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Roast the Vegetables: Roast for 25 minutes, turning halfway.
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Prepare the Fish: Marinate the fish for 10 minutes with a generous drizzling of extra virgin Greek olive oil, lemon juice, sea salt, pepper and some dried herbs, if desired. Remove the vegetables from the oven and place the fish fillets on top. Top with lemon slices and drizzle with oil.
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Final Bake: Roast for 15 to 20 minutes, or until fish is fork tender.
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Serve immediately.