Pan-Fried Fish with Spiced Pumpkin Wedges and Zaatar Salsa Verde

Pan-Fried Fish with Spiced Pumpkin Wedges and Zaatar Salsa Verde

Ready in 35 minutes Serves 2
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, December 9, 2018.


Spiced Pumpkin

  • 1 pack pumpkin wedges
  • 1 pack pumpkin spice
  • 1 pack green beans
  • 1 courgette


  • 1 pack market fish
  • 1 Tbsp butter
  • 1 tsp lemon juice

To Serve

  • 1 pack za’atar salsa verde
  • 1/3 bunch parsley, chopped


  1. Cook pumpkin Preheat oven to 220°C. Toss pumpkin wedges on a lined oven tray with pumpkin spice and a drizzle of olive oil. Season and roast in oven for 20 minutes. Trim green beans. After 20 minutes, remove add beans to tray. Return to oven and cook for a further 5 minutes, until veggies are tender.
  2. Prep fish Pat fish dry and remove any scales or bones. Cut larger fillets in half and season.
  3. Cook fish When pumpkin has about 5 minutes cook time remaining, cook fish. Heat butter and a drizzle of oil and in a medium fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until cooked through. Remove pan from heat and add lemon juice. Baste fish in butter and lemon juice.
  4. Finish vegetables Peel courgette into ribbons, then toss through cooked pumpkin and beans just before serving. Season.
  5. Serve pumpkin and greens topped with fish, za’atar salsa verde and parsley.

Nutritional Information

Energy 2147 kj
513 kcal
Protein 36.4g
Carbohydrate 21.0g
Fat 30.2g