Fish fillets with roasted vegetables and pea salad
Queensland blue pumpkin
400 g, cut into 1cm wedges
300 g, cut into 2cm pieces
1 medium, cut into wedges
600 g, (4x150g skinless fillets)
frozen green peas
¾ cup(s), (180g)
1 tbs, lemon infused
- 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.
- 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.