Directions

1. Preheat the oven to 200°C (180°C fan/gas mark 6).

2. In a large baking tray, combine the cherry tomatoes, sliced courgettes, bell pepper, and red onion. Drizzle with 2 tbsp of olive oil and season with salt and pepper. Toss to coat evenly.

3. Roast the vegetables in the preheated oven for 15 minutes.

4. Meanwhile, in a small bowl, mix the remaining 1 tbsp of olive oil with the Chermoula spice blend and lemon juice to create a paste.

5. Remove the tray from the oven and push the vegetables to the sides, creating space in the center for the fish.

6. Place the fish fillets in the center of the tray and brush them generously with the Chermoula paste.

7. Return the tray to the oven and bake for an additional 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

8. Remove from the oven and sprinkle fresh coriander over the dish.

9. Serve immediately, dividing the fish and vegetables among 4-5 plates.