One-pan high-protein, low-carb pescatarian dinner with white fish and mixed vegetables, sized to your hand-based portions.
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper.
Spread the broccoli, zucchini, and bell pepper on the tray. Drizzle with 1 tablespoon olive oil, season with salt, pepper, and half the herbs. Toss to coat.
Place the fish fillets on top of the vegetables. Drizzle with remaining olive oil and lemon juice, then sprinkle over minced garlic, remaining herbs, salt, and pepper.
Bake for 15–20 minutes, until the fish flakes easily with a fork and vegetables are tender.
Serve yourself 1.5–2 palms of fish and at least 2 fists of vegetables on your plate. Add extra lemon if desired.
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