Smoky Paprika Fish with Pepita Roasted Butternut & Romesco

Ready in 45 minutes • Serves 2
This dish most recently appeared in Fresh Start Choice (4 Nights For 2) on Sunday, April 10, 2022.

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Bring autumn to the dinner table with this hearty and colourful dish. Earthy pumpkin is roasted with pumpkin seeds. You will be finishing everything off with romesco, a Spanish sauce made from roasted capsicum with a hint of garlic and smoky flavours - Made by our friends at Culleys.

Ingredients

Butternut

1/2 butternut pumpkin, cut into wedges
1/2 tsp oil
1/2 pack pumpkin seeds

Fish

300g market fish
1/2 pack smoky spices
1/2 tsp oil

Veggies

1/2 tsp oil
100g green beans, ends trimmed
1/2 pack cherry tomatoes
50g baby spinach

To Serve

50g romesco sauce

Steps

Preheat oven to 220°C (or 200°C fan bake).
Cut pumpkin into 2cm thick wedges and toss on a lined oven tray with a oil. Season and roast in the oven for 30 minutes. After 30 minutes remove from oven and add pumpkin seeds to tray. Return to oven and cook for a further 5 minutes, until pumpkin is tender and golden.
Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss in smoky spices and season with salt. Set aside for later.
Heat oil in a large fry-pan on high heat. Trim beans and add to pan Cook for about 1 minute, add tomatoes and continue to cook for about 4 minutes, until beans are tender and tomatoes are blistered. Remove from heat and stir through spinach. Set aside and keep warm.
Heat oil in a second large fry-pan on medium-high heat. Cook fish for about 2 minutes each side, depending on thickness, until just cooked through. Set aside to rest.
Pumpkin and vegetables with fish and romesco.

Nutritional Information

Energy	1759 kj 420 kcal
Protein	35.3g
Carbohydrate	30.8g
Fat	14.7g