2 zucchini (halved lengthways, thickly sliced) |
300 g baby potatoes (chats halved) |
250 g butternut pumpkin (peeled deseeded and chopped) |
2 teaspoons extra virgin olive oil |
2 (250 g) fish fillets (firm white such trevalla or ling) |
1 tablespoon plain flour (or gluten free plain flour) |
1/4 cup basil leaves (small fresh) |
1 teaspoon lemon zest (grated) |
fresh ground black pepper |
120 g green beans (trimmed steamed to serve) |
2 teaspoons balsamic vinegar (to serve optional) |