Sheet Pan Blue Eye with Medley of Vegetables

Ingredients

• 4 medium potatoes, cut into thin wedges
• 6 Brussels sprouts, quartered
• 1 large carrot, thinly sliced
• 1 cup green beans, cut into 2.5cm pieces
• 3 tbsp butter, melted
• 2 cloves garlic, minced
• Salt and pepper
• 4 fillets blue eye trevalla (approx. 600g)
• 2 tsp fresh tarragon
• 2 tbsp butter, softened
• 1 lemon, cut into wedges to serve