Fish with Roasted Vegetables and Hollandaise

Fish with Roasted Vegetables and Hollandaise

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, February 19, 2017.
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A classic, quick and easy fish dish!

Ingredients

ROASTED VEGETABLES

  • 150g potatoes, scrubbed and diced 1-2cm
  • 1-2 baby capsicums, cut in half lengthways and remove core and seeds
  • ¼-½ red onion, sliced 0.5cm
  • ½ carrot, thinly sliced
  • 1½ teaspoons summer spice mix
  • ½ bag green beans

FISH

  • 150g fish fillet
  • 1 tablespoon flour seasoned with a pinch of salt
  • 1 teaspoon butter

TO SERVE

  • ½ lemon
  • 1 tablespoon hollandaise sauce

Steps

  1. oven to 220°C. Bring a half full kettle to the boil. Line an oven tray with baking paper. Preheat BBQ hot plate to high (if using).
  2. Toss potatoes, capsicums, onion and carrot with summer spice mix and a drizzle of olive oil on prepared tray. Season with salt and roast for 15-20 minutes, until starting to caramelise. Turn once during cooking.
  3. While potatoes are cooking, trim ends off beans and slice in half lengthways. Cut lemon into wedges. Set both aside.
  4. When vegetables have about 10 minutes cook time remaining, prepare fish. Pat fish dry with paper towels and remove any remaining scales or bones. Dust with seasoned flour.
  5. Heat butter and a drizzle of oil in a small fry-pan on medium-high heat. Cook fish for 2-3 minutes each side, until golden and just cooked through.
  6. While fish is cooking, place beans and a pinch of salt in a medium, heat-proof bowl and cover with boiling water. Leave for 1-2 minutes, until bright green and tender. Drain, toss with a drizzle of olive oil (if desired) and season with salt.
  7. Place roasted vegetables onto a plate and top with beans and fish. Spoon over hollandaise and squeeze over lemon juice.

Nutritional Information

Energy 2141 kj
512 kcal
Protein 40.3g
Carbohydrate 45.0g
Fat 17.2g