Ingredients
- 2 zucchini (halved lengthways, thickly sliced)
- 300 grams potatoes (baby chats, halved)
- 250 grams whole pumpkin (butternut, peeled deseeded and chopped)
- 2 teaspoons olive oil (extra virgin)
- 500 grams fresh fish fillets (two fillets/250 grams each, firm white such trevally or ling)
- 1 tablespoon all-purpose flour (plain flour or gluten free plain flour)
- 1/4 cup fresh basil leaves (small)
- 1 teaspoon lemon zest (grated)
- Fresh ground black pepper
- 120 grams green string beans (trimmed steamed to serve)
- 2 teaspoons balsamic vinegar (to serve optional)
How to Make
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Step 1: Preheat oven to 210C (fan forced).
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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.
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Step 3: Meanwhile coat the fish fillets in flour, shaking off any excess.
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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.
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Step 5: Add basil and lemon zest to the cooked vegetables in the pan and season with pepper and toss to coat.
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Step 6: Divide the fish, roast vegetables and steamed beans between plates and drizzle the vegetable with the vinegar, if you like, and serve.
We hope you enjoy this recipe!
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