Lemon & pepper fish with roasted veg

• mixed peppers↗3

  3, deseeded and sliced

• red onions↗2

  2, cut into wedges

• courgettes↗3

  3, cut into rounds

• garlic cloves↗2

  2, finely chopped

• dried oregano↗2 tsp tsp
• black olive↗50g g
• vegetable oil↗1 tbsp tbsp
• dried breadcrumb↗4 tbsp tbsp
• zest ½ lemon↗

  plus wedges to serve

• crushed black peppercorn1 tsp tsp
• frozen white fish3

  3, fillets (such as cod, haddock or pollack)

• plain flour↗2 tbsp tbsp
• medium egg↗1

  1, beaten

Step-by-step instructions

1. 1

   Toss the vegetables with the garlic, herbs, olives and oil. Season and tip onto a tray lined with baking parchment. Open-freeze the veg until solid, then transfer to a large freezer bag and put in the freezer.

2. 2

   Whizz the breadcrumbs until fine, then toast for a few secs in a dry frying pan, shaking to prevent them burning. Tip into a bowl and mix with the lemon zest, pepper and a large pinch of salt. Tip into a small freezer bag and pop in the freezer. Both the vegetables and crumbs can be frozen for up to 3 months.

3. 3

   To cook from frozen, heat oven to 200C/220C fan/gas 7. Tip the vegetables into a roasting tin and cook for 15 mins. Meanwhile, dust the frozen fish in flour, brush lightly with the egg and cover with the frozen breadcrumbs. Pop the fish onto a grill rack and sit above the veg. Bake for 25 mins until the fish is cooked. Serve with lemon wedges.