Need a 30 minute tasty and refreshing dinner with minimal clean up? Here ya go! Save this summer veggies and smoked paprika fish for your weekly rotation.

Y’all this dish was sooo easy and quick to make and tbh you could probably mix up some of the veggie options too if you don’t have all the ingredients!

It was surprisingly filling as is, but if you’re someone whom needs more complex starch you could add more chickpeas or serve over a grain like quinoa.

You might also be able to make it #vegetarian my removing the fish, doubling the chickpeas, and maybe serving over a garlic Greek yogurt confit 🤌🏻

Ingredients:
2-4 White fish of choice (we used @sizzlefishfit Cod)
1 can chickpeas
1/2 red onion, cut into 1 inch squares
1 orange bell pepper, cut into 1 inch squares
2 zucchini, halved and sliced
1 pint cherry tomatoes, halved
1 jar olives, pitted and halved
Salt and pepper
Garlic powder
Smoked paprika
Olive oil
Parsley, 1 tbsp chopped
1/2 lemon, juiced

Directions: Preheat oven to 425F. Prep all the veggies and combine into a bowl. Drizzle with olive oil and season with salt, pepper, and roasted garlic. Lay out on a non stick baking pan. Next season the white fish with salt, pepper, and smoked paprika. Lay the fish within the veggies on the pan. Roast for about 20 minutes until fish cooked to 145F. Top with parsley and lemon juice. Enjoy!