Tarragon Fish with Roasted Vegetables and Sauce Choron

Tarragon Fish with Roasted Vegetables and Sauce Choron

Ready in 35 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, October 8, 2017.

If the spice mix on your fish starts to burn, simply reduce the heat and cook a little longer, until fish is cooked through.


Ingredients

Roasted Vegetables

  • 600g potatoes, peeled and diced 1.5cm
  • 1 leek, white and pale green part only, cut into 1.5cmthick rounds
  • 1 tablespoon oil
  • 1 capsicum
  • 1 tablespoon butter (optional)

Tarragon Fish

  • 450g fish fillets
  • 1 tablespoon tarragon spice mix

Spinach Salad

  • ½ bag baby spinach leaves, roughly chopped
  • ½ punnet cherry tomatoes, cut in half
  • 1 tablespoon olive oil
  • 1 teaspoon balsamic vinegar

To Serve

  • 80g GF sauce Choron (optional, adults)

Steps

  1. Preheat oven to 230°C. Line an oven tray with baking paper. Toss potatoes and leek on prepared tray with oil. Season with salt and pepper and roast for 20 minutes to start with. While potatoes cook, remove core and seeds from capsicum and dice 1cm.
  2. Remove tray from oven, add capsicum and butter (if using), toss to combine and roast for a further 5 minutes, until all vegetables are tender.
  3. While potatoes are roasting, pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half. Place on a plate and drizzle with oil. Season with salt, pepper and sprinkle tarragon spice mix evenly over both sides of the fish.
  4. When potatoes have 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook fish, in two batches, for 1-2 minutes each side (depending on thickness) until cooked through. Wipe out pan between batches, adding more oil if needed. Set aside, covered with foil.
  5. Combine all spinach salad ingredients together in a large bowl, season with salt and pepper and toss well to combine.
  6. To serve, divide roasted vegetables between plates, top with tarragon fish and drizzle over sauce Choron (if using). Serve spinach salad on the side.

Nutritional Information

Energy 1836 kj
439 kcal
Protein 25.2g
Carbohydrate 25.1g
Fat 25.9g