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

Fish fillets with roasted vegetables and pea salad

7
5
3
SmartPoints® value per serving
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Moderate
Turn your tastebuds up a notch with a modern twist on classic fish and chips.

Ingredients

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 tomato

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.

Notes

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

Start eating better than ever!