Lemon & Dill Fish with Roasted Vegetables
I'm back with the best Lemon & Dill Fish with Roasted Vegetables that you can make. It is a warm, wonderful meal to serve your family. My husband ate the leftovers for lunch the next day!
Ingredients I used:
1 Lg sweet potato, peeled
5 Lg carrots, peeled
1 Lg red onion, chopped
3 sweet peppers, chopped
1 pint grape tomatoes
1 bag Brussel sprouts, halved
Drizzle about 2 Tbs olive oil over vegetables
Top with a few lemon slices and add some herbs.
Herbs I used: Lemon or reg. Thyme, Rosemary and Dill Weed.
Oven at 415 F on Convection Broil for 15 minutes, tossing veggies once during broil.
Oven switched to Convection Bake, add seasoned fish and bake for 18 minutes more, adding time if needed. Don't forget to season fillets and top with more lemon slices and dill weed.
Bake fish until it reaches 140-145 degrees F.
Enjoy! Janie
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Chef Janie Pendleton,
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