Gremolata Fish with Roasted Kumara and Tzatziki

Ready in 30 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, June 3, 2018.

Order Now

Roast the vegetables ahead of time and chop your salad ingredients to make this a really quick meal. If olives aren’t to your liking then leave them out, this dish will be just as tasty without them.

Ingredients

ROAST KUMARA AND SALAD

400g orange kumara, sliced into 1cm rounds
1 red onion, thinly sliced
2 tsp oil
2 tomatoes, diced 1-2cm
1/3 bag baby spinach
50g Greek dressing

GREMOLATA

1½ Tbsp parsley, finely chopped
1 Tbsp basil, finely chopped
½ lemon, zested and juiced
1 clove garlic, finely chopped
1 pack sumac
¼ tsp salt

FISH

600g market fish
1 tsp oil

TO SERVE

100g tzatziki sauce
½ lemon, cut into wedges
2 Tbsp basil leaves, roughly torn
½ pack Kalamata olives, roughly chopped

Steps

Preheat oven to 220ºC. Line two (lipped) oven trays with baking paper.
Prep & cook roast kumara. Toss kumara, onion and oil together on first prepared tray. Season and roast (on middle oven rack) for 18-20 minutes, until tender and lightly golden.
Prep tomatoes. Set aside in a medium bowl with spinach.
Prep & assemble gremolata. Mix all gremolata ingredients together in a small bowl.
Prep fish. Pat fish dry and place on second prepared tray. Sprinkle with gremolata and drizzle with oil.
When kumara has 5 minutes cook time remaining, bake fish (on rack above kumara) for 5-7 minutes, until just cooked.
Prep garnishing ingredients.
Finish salad. Once vegetables have cooked, add onion to bowl with tomatoes, along with Greek dressing. Toss to combine and season.
To serve, divide kumara rounds, salad and fish between plates. Dollop with tzatziki sauce and squeeze over lemon. Garnish with basil and olives.

Nutritional Information

Energy	1871 kj 447 kcal
Protein	34.7g
Carbohydrate	29.0g
Fat	20.5g