Fish fillets with roasted vegetables and pea salad
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Turn your tastebuds up a notch with a modern twist on classic fish and chips.
Ingredients
Pumpkin
400 g, (Queensland blue), cut into 1cm wedges
Baby potatoes
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)
Rocket
100 g
Olive oil
1 tbs, lemon infused
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.