2 fennel, cut into wedges
350g broccoli, cut into florets
720g firm white fish fillets
2 tsp finely grated lemon rind
2 tbsp lemon juice
1 tbsp olive oil
1 long fresh red chilli, finely chopped
2 tbsp chopped fresh flat-leaf parsley
100g baby rocket leaves
Preheat oven to 200°C. Lightly spray a baking tray with oil. Place fennel on prepared tray. Bake for 10 minutes. Add broccoli and fish. Sprinkle fish with half the lemon rind. Bake for another 10-12 minutes or until fish is cooked through and vegetables are tender.
Meanwhile, whisk lemon juice, olive oil, chilli, parsley and remaining lemon rind in a bowl until well combined. Season.
Place fish, vegetables and rocket on serving plates and drizzle with lemon and chilli dressing.
Serving suggestion: roasted potatoes.