Orange-Crusted Fish with Orange-Basil Dressing

Ready in 35 minutes • Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, February 5, 2017.

To make sure the crumb adheres – use clean hands and scrunch up little balls of crumb mixture in your palm then press onto fish fillets.

Ingredients

oven to 220°C. Line two oven trays with baking paper.
Toss carrot, pumpkin and potatoes with oil and honey on first prepared tray and season with salt and pepper. Bake for about 25 minutes, until golden and tender. Turn once during cooking.
Pat fish dry with paper towels and remove any remaining scales or bones. Place on second prepared tray, drizzle with a little olive oil and season with salt.
Finely chop basil and place in a medium bowl with all remaining orange-crusted fish ingredients (excluding fish) and mix well to combine. Evenly spread crumb mixture over fish to coat, pressing down with your fingers to adhere.
Bake fish (on a higher oven rack than vegetables) for 6–8 minutes (depending on thickness), until just cooked through. While fish is cooking, combine all orangebasil dressing ingredients together in a small bowl and whisk with a fork.
Roughly chop spinach (if desired) and toss on tray with cooked veggies until slightly wilted. Add half the orange-basil dressing to veggies and spinach and toss to combine. Season to taste with salt and pepper.
Place a piece of orange-crusted fish onto each plate with some veggies on the side. Drizzle over remaining orange-basil dressing.