Fish With Basil and Lemon Roasted Vegetables
Recipe: #15773
November 10, 2014
Categories: Potatoes, Pumpkin, Oven Roast, Steam, Diabetic, Heart Healthy, High Protein, Kosher, Low Fat, No Eggs, Non-Dairy, more
"From BH&G Australian Diabetic Living."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (727.8 g)
- Calories 862.9
- Total Fat - 29.7 g
- Saturated Fat - 6.4 g
- Cholesterol - 127.4 mg
- Sodium - 434.1 mg
- Total Carbohydrate - 78.4 g
- Dietary Fiber - 8.9 g
- Sugars - 30.5 g
- Protein - 68.8 g
- Calcium - 161.9 mg
- Iron - 5.7 mg
- Vitamin C - 44.7 mg
- Thiamin - 1 mg
Step by Step Method
Step 1
Preheat oven to 210C (fan forced).
Step 2
Line a large roasting pan with baking paper and put the zucchini, potato and pumpkin in a large bowl and add 1 teaspoon of the oil and toss to coat and put the vegetable in a single layer in roasting pan and then roast turning once for 20 to 30 minutes or until the vegetables are tender.
Step 3
Meanwhile coat the fish fillets in flour, shaking off any excess.
Step 4
Heat the remaining oil in a medium non-stick frying pan on medium and add the fish and cook on each side for 2 to 3 minutes or until light golden brown and cooked through.
Step 5
Add basil and lemon zest to the cooked vegetables in the pan and season with pepper and toss to coat.
Step 6
Divide the fish, roast vegetables and steamed beans between plates and drizzle the vegetable with the vinegar, if you like, and serve.
Tips
No special items needed.
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