Baked orange roughy with orange sauce
600 g, Japanese, unpeeled, cut into wedges
1 cup(s), (250ml)
½ cup(s), (4 sprigs), plus extra to garnish
fresh bay leaf
Orange roughy, raw
600 g, (4 x 150g)
baby spinach leaves
- Preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Place pumpkin and potatoes on 1 prepared tray and lightly spray with oil. Bake for 1 hour or until golden and tender.
- Meanwhile, place juice, mustard, thyme sprigs, bay leaf and cinnamon in a small saucepan over high heat. Bring to the boil and cook, uncovered, for 5–6 minutes or until sauce has thickened. Remove from heat. Discard thyme, bay leaf and cinnamon. Cover to keep warm.
- Place fish on other prepared tray and lightly spray with oil. Season with salt and freshly ground black pepper. Bake with pumpkin and potatoes for last 15 minutes of cooking or until fish is cooked through. Serve fish drizzled with orange sauce and sprinkled with extra thyme. Accompany with spinach (see tip) and roast potato and pumpkin.