You just can’t go past this quick, easy and yummy Fresh Herbed Fish for a dinner the whole family will love.


  • 1/2 cup chopped mixed fresh herbs (such as parsley, dill, basil and chives)
  • 2 tsp finely grated lemon rind
  • 6 (about 150g each) firm white fish fillets (such as ling or perch)
  • 3 bunches asparagus, woody ends trimmed
  • Olive oil spray
  • Lemon wedges, to serve


  1. Preheat oven to 200°C. Combine the herbs and lemon rind on a plate. Lightly press both sides of the fish in the herb mixture to coat.
  2. Line 2 baking trays with non-stick baking paper. Place the asparagus, zucchini and pumpkin in a single layer, on the lined trays. Spray lightly with olive oil spray. Season with salt and pepper. Bake in oven for 6 minutes or until tender and crisp.
  3. Meanwhile, heat a large non-stick frying pan over high heat. Spray lightly with olive oil spray. Add half the fish and cook for 2-3 minutes each side or until the fish is golden and flakes when tested with a fork in the thickest part. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining fish, reheating and spraying the pan between batches.
  4. Divide the vegetables among serving plates. Top with the fish and serve with lemon wedges.


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