Low-Carb Moroccan Fish One Tray Bake

Step 1Preheat oven to 200 °C/ 400 °F (conventional), or 180 °C/ 355 °F (fan assisted).

Step 2Thinly slice half the lemon and set aside. Juice the other half and mix with the harissa, half of the olive oil, salt and half of the lemon juice to form a thin paste. Use half to baste the fish and set aside to marinate.

Step 3Prepare the veggies, and add to a medium sized oven proof dish. Toss with the remaining marinade.

Step 4Stir through olives and top with the sliced lemon. Bake 15-20 minutes. Remove and arrange the fish on top.

Step 5Return into the oven and bake for another 10 to 15 minutes (the exact time depends on the thickness of the fillets).

Step 6Drizzle with the remaining olive oil and serve immediately. Best eaten fresh but can be stored in the fridge for up to 3 days. Reheat before serving.