Grilled fish with roasted vegetables
Grilled white fish with roasted pepper, courgette and red onion: a light, festive main course for 2.
Pour Ara Wines Sauvignon Blanc (<0.5%) alongside: this dry white wine with grapefruit and fresh herbs matches the lemon and herbs on the fish. Prefer bubbles? Saicho Jasmine (0.0%), with lychee and jasmine blossom, is light enough for white fish.
Updated on 22 October 2026
Ingredients
- 2 pieces of white fish fillet (e.g. cod, sea bass or halibut)
- 1 lemon
- Salt and freshly ground pepper to taste
- Fresh herbs such as dill, parsley and chives, finely chopped
- 1 red pepper, in strips
- 1 zucchini, sliced
- 1 red onion, sliced
Preparation method
- Place the fish fillets in a bowl and sprinkle with olive oil, lemon juice, salt and pepper. Let this marinate for 10-15 minutes to absorb the flavors.
- Preheat oven to 200°C. Mix peppers, courgette and red onion with olive oil, salt and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden brown and soft.
- Heat a grill pan or frying pan over medium heat. Brush the pan with a little olive oil. Grill the fish fillets for 3-4 minutes per side, depending on thickness, until firm and golden brown.
- Mix the olive oil, finely chopped herbs (parsley and chives), lemon zest, salt and pepper in a bowl for an aromatic herb oil.
- Place the fish fillets on plates, surrounded by the grilled vegetables. Sprinkle with the herb oil if desired and garnish with fresh herbs and lemon wedges.
