Roast ling with autumn vegetables

Roast ling with autumn vegetables
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

Brighten up your weeknight dinner using roasted autumn vegetables and baked ling.

Featured in
Easy dinner recipes, Pumpkin recipes


  • 400g butternut pumpkin, cut into 3cm pieces
  • 2 leeks (pale part only), thickly sliced
  • 8 whole garlic cloves
  • 1/2 cup (125ml) olive oil
  • 4 x 200g ling fish fillets (or other thick, firm white fish)
  • Finely grated zest of 1 lemon
  • 2 thick slices sourdough bread, crusts removed, roughly torn
  • 2 tablespoons thyme leaves, plus extra to serve
  • 200g portobello mushrooms or other large flat mushrooms, sliced


  • Step 1
    Preheat the oven to 200C. Place the pumpkin, leek and garlic in a roasting pan. Drizzle with 1/4 cup (60ml) oil, season and toss well to coat.
  • Step 2
    Roast for 20 minutes or until pumpkin is slightly tender.
  • Step 3
    Meanwhile, drizzle fish with 1 tablespoons oil and sprinkle with lemon zest. In a separate bowl, combine the sourdough with thyme and remaining 2 tablespoons oil.
  • Step 4
    Remove the pan from the oven and add the mushroom. Gently toss to combine.
  • Step 5
    Place fish on top of the vegetables and top with sourdough crumbs. Return to the oven for 15-20 minutes until the fish is cooked through and sourdough is crisp.
  • Step 6
    Divide fish and vegetables among plates, then scatter with thyme to serve.

  • Low carb
  • Low sodium
  • Low sugar
  • Lower gi


  • 2627 kj


  • 32.8g

    Fat Total

  • 4.5g

    Saturated Fat

  • 4.9g


  • 40.2g


  • 32mg


  • 261mg


  • 5.9g

    Carbs (sugar)

  • 43.7g

    Carbs (total)

All nutrition values are per serve
  • Author: Warren Mendes
  • Image credit: Jeremy Simons
  • Publication:



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