Ingredients:

  • 1 medium zucchini, sliced into 1/4 inch rounds (approx. 8 oz / 225g)
  • 1 large red bell pepper, sliced into strips (approx. 6 oz / 170g)
  • 1/2 medium red onion, sliced into wedges (approx. 3 oz / 85g)
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 lb haddock fillets, cut into 4 equal portions
  • 2 tbsp unsalted butter, melted
  • 1 tbsp lemon juice
  • 3 cloves garlic, minced
  • 1/2 tsp smoked paprika
  • 2 tbsp fresh parsley, chopped
  • 4 thin lemon slices

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Toss the sliced zucchini, bell peppers, and red onion with olive oil, dried oregano, salt, and black pepper in a bowl or directly on the pan.
  3. Spread the vegetables in a single layer, leaving a clear space in the center of the pan. Roast for 8–10 minutes until the edges start to soften.
  4. While the vegetables roast, whisk together melted butter, lemon juice, minced garlic, and smoked paprika.
  5. Pat the haddock fillets completely dry with a paper towel and brush the garlic-butter mixture generously over the top of each fillet.
  6. Remove the pan from the oven, move the vegetables to the perimeter, and nestle the haddock fillets into the center.
  7. Place a lemon slice atop each fillet and bake for another 10–12 minutes until the fish is opaque and flakes easily with a fork.
  8. Garnish with chopped fresh parsley before serving.