Zesty Fish with Roast Vegetables and Cucumber Dip

Zesty Fish with Roast Vegetables and Cucumber Dip

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, April 2, 2017.
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A quick, easy, fresh and light fish dish to start your week off right.

Ingredients

ROAST VEGETABLES

  • 600g orange kumara, diced 2cm
  • ½ red onion, cut into 1-2cm-thick wedges (optional, adults)
  • 1 capsicum, core and seeds removed then cut into 2cm-thick strips
  • 1 courgette, cut in half lengthways then sliced 1cm
  • 1/3 bag baby spinach leaves or bunch spinach leaves, stems removed

CUCUMBER DIP

  • ½ tub sour cream
  • 1 teaspoon runny honey
  • 1 Lebanese cucumber

ZESTY FISH

  • 450g fish fillets
  • 2 teaspoons zesty fish spice mix

Steps

  1. oven to 220°C. Line an oven tray with baking paper.
  2. Toss kumara, onion (if using) and capsicum with a drizzle of oil on prepared tray and season with salt. Roast for 10 minutes, then add courgette, toss and roast a further 10 minutes, until kumara is golden and tender.
  3. While vegetables are roasting, mix sour cream and honey together in a medium bowl. Grate cucumber and squeeze out excess liquid with a clean tea towel, then add to bowl with honey and sour cream. Mix to combine and season to taste with salt and pepper.
  4. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt. Sprinkle over zesty fish spice mix to coat.
  5. Heat a drizzle of oil in a large fry-pan on high heat. When vegetables have 6 minutes cook time remaining, cook fish for 1-2 minutes each side, until just cooked through.
  6. While fish is cooking, very thinly slice spinach leaves. Remove roast vegetables from oven and toss through spinach to wilt.
  7. divide roast vegetables between plates and top with zesty fish and a dollop of cucumber dip.

Nutritional Information

Energy 1645 kj
393 kcal
Protein 25.8g
Carbohydrate 32.8g
Fat 17.0g