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Roasted Fish Flatbread with Seasonal Veggies

This dish combines the flavors of roasted fish with vibrant veggies on a crispy flatbread for a delicious and texturally diverse meal.

Main
Prep 20m · Cook 40m · Total 1h
9 ingredients

The contrasting textures in this dish reflect the complexity of legal challenges and political debates, showcasing how different elements can coexist harmoniously. Inspired by Justices Appear Open to Challenge of Mail-In Ballot Rules by Illinois Politician and James Comey, Former FBI Director, to Appear in Court for Arraignment.

Instructions

  1. Preheat your oven to 200°C (400°F).
  2. On a baking sheet, arrange the sliced zucchini, bell pepper, and red onion. Drizzle with half of the olive oil, and season with salt and black pepper. Toss to coat and spread evenly.
  3. Place the baking sheet in the preheated oven and roast the vegetables for 20 minutes, stirring halfway through.
  4. While the vegetables are roasting, season the fish fillets with the remaining olive oil, salt, and black pepper.
  5. After 20 minutes, push the vegetables to one side of the baking sheet and place the fish fillets on the other side. Return to the oven and roast for an additional 15 minutes, or until the fish is cooked through and flakes easily.
  6. While the fish and vegetables are roasting, warm the flatbreads in a separate pan or oven for a few minutes.
  7. Once cooked, remove the baking sheet from the oven and let it cool slightly. Assemble the flatbreads by placing the roasted vegetables and fish on top, then sprinkle with chopped parsley before serving.