Roasted fish & vegetables with herb butter

Roasted fish & vegetables with herb butter

(2) Rate it

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings
  • Capable cooks

Featured in
Nutrition information, Low carb recipes


  • 1kg soup mix
  • 2 teaspoons olive oil
  • 1 tablespoon fresh thyme leaves
  • 60g butter, softened
  • 2 tablespoons chopped fresh herbs
  • Salt & freshly ground pepper
  • 600g Nile perch fillets, cut into 4 portions
  • Steamed broccolini, to serve


  • Step 1
    Preheat oven to 230┬░C. Line a large roasting pan with baking paper. Peel vegetables and cut into thin wedges. Toss vegetables, oil and thyme together. Spread over tray. Roast for 25 mins.
  • Step 2
    Meanwhile, combine soft butter with herbs, salt and pepper.
  • Step 3
    Lay the fish portions over the vegetables. Spoon the herbed butter over the fish. Roast for a further 8-10 mins or until the fish is just cooked.
  • Step 4
    Serve the fish with the roasted vegetables. Spoon over any extra melted herb butter. Serve with broccolini.

  • Low carb
  • Low kilojoule
  • Lower gi


  • 1515 kj


  • 17g

    Fat Total

  • 8.5g

    Saturated Fat

  • 9.5g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Steve Brown
  • Publication: Fresh Living



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