One pan roasted mustard ginger fish with greens
2
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Roasted Dijon mustard and ginger give an amazing flavour to white fish. It’s perfect served on a bed of roast spring vegies. Clean up is also a breeze with only one pan!
Ingredients
Broccolini
2 bunch(es), cut into batons
Asparagus
2 bunch(es), cut into batons
Zucchini
2 medium, cut into batons
Olive oil
1 tbs
Fresh ginger
1 tsp, finely grated
Dijon mustard
1 tbs
Freshly squeezed orange juice
1 tbs
Ling, raw
600 g, (4 x 150g) or any firm white fish fillets
Fresh coriander
1 tbs, leaves
Instructions
1
Preheat oven to 200°C. Line a large baking tray with baking paper. Place broccolini, asparagus and zucchini on prepared tray. Season with salt and pepper and toss with oil.
2
Combine ginger, mustard and orange juice in a small bowl.
3
Brush ginger mixture over fish fillets. Arrange fish fillets over vegetables. Bake for 10-12 minutes or until fish is cooked through and vegetables are tender. Sprinkle with coriander leaves.
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