Thinly slice <quantity>½</quantity> zucchini

Halve and thinly slice <quantity>1</quantity> small carrot

Halve, discard the seeds, and roughly chop <quantity>1</quantity> red bell pepper

Roughly chop <quantity>4</quantity> garlic cloves

Insert a knife between the meat and the skin of a white fish fillet. Gently run the knife as close to the skin as possible, towards the tail, to separate it from the meat. Open the skin on the belly part, but leave the back uncut

Preheat the oven to <temperature>190<unit>°C</unit></temperature>

Place the slices of <quantity>1</quantity> lemon in between the meat and the skin

Drizzle a baking dish with extra virgin olive oil. Place the fish on top of it and add more olive oil over the lemon slices

Add the sliced vegetables

Drizzle extra virgin olive oil. Add the chopped garlic cloves and the lemon slices. Season with salt to taste

Spread the vegetables over and around the fish. Add <quantity>1<unit>cup</unit></quantity> of water

Roast the fish in the oven for 20m until fully cooked. The roasted fish & vegetables is ready

Enjoy!