Ingredients (serves 4) 2 zucchinis, cut into wedges 2 red onions, cut into wedges 3 tomatoes, cut into wedges 1/4 cup pitted black olives 1/4 cup (60ml) olive oil 4 x 180g thick skinless white fish fillets (such as ling) 1 small garlic clove, crushed 1 tbs lemon juice 1 tbs Dijon mustard 1/2 cup roughly chopped flat-leaf parsley Method Preheat the oven to 200°C. Toss the zucchini, onion, tomato and olives with 1 tablespoon of the oil in a baking dish. Brush another tablespoon of oil over the fish and place on the vegetables. Place in the oven and bake for 25-30 minutes until cooked through. Whisk together the garlic, lemon juice, mustard and remaining oil to make a dressing. Divide the cooked vegetables among plates and top each with a piece of fish. Drizzle the fish with the dressing and scatter with chopped parsley.