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Photo of Fish fillets with roasted vegetables and pea salad by WW

Fish fillets with roasted vegetables and pea salad

3 - 7
PersonalPoints™ per serving
Total Time
1 hr
20 min
40 min
Turn your tastebuds up a notch with a modern twist on classic fish and chips.


Queensland blue pumpkin

400 g, cut into 1cm wedges

Baby potato

300 g, cut into 2cm pieces

Red onion

1 medium, cut into wedges

Olive oil

1 tbs

Snapper, raw

600 g, (4x150g skinless fillets)

Cherry tomatoes

250 g

Frozen green peas

¾ cup(s), (180g)


100 g

Olive oil

1 tbs, lemon infused


  1. Preheat oven to 200°C or 180°C fan-forced. Place pumpkin, potatoes, onion and olive oil in a large baking dish. Season with salt and freshly ground black pepper and toss to combine. Bake for 20 minutes, then add fish and cherry tomatoes and bake for a further 20 minutes or until fish is cooked.
  2. Meanwhile, place peas in a large heatproof bowl. Cover with boiling water and stand for 5 minutes. Drain well, then return to bowl with rocket. Drizzle with lemon olive oil and toss to combine. Serve fish with roasted vegetables, tomatoes and pea salad.


SERVING SUGGESTION: Enjoy with steamed broccolini or green beans.TIP: In place of snapper, try using bream, perch or John Dory.