Dinner plan: baked fish with lemon and thyme

Baked fish, served on a bed of zucchini, potatoes and spring onions, and topped with slices of lemon is packed with flavour. [caption id=“attachment_35826” align=“alignleft” width=“380” caption=“Baked fish with lemon and thyme. jules:stonesoup/Flickr”]  [/caption] The method of making the baked fish looks very chic, yet simple enough for a weeknight meal. The vegetables and fish are placed on a parchment paper, and then parcelled up for all the flavours to meld while it bakes.   You can use fillets of surmai, rawas or red snapper in the recipe. You can also adapt the recipe to what you might have at hand – sliced onions, a few cloves of garlic, carrots for some colour, oregano or sweet marjoram instead of thyme. Because the dish is so light, it’s best served with a pile of fettuccine tossed in olive oil and freshly ground black pepper. Shopping list: Zucchini Spring onions Fish fillet of your choice View the recipe on Real Simple. Shaheen writes about her quest for the perfect chocolate chip cookie and baking escapades on The Purple Foodie.