Sunday roast fish

0
112
Sunday roast fish
  • 0:20 Prep
  • 0:40 Cook
  • 4 Servings
  • Advanced

Feel like a Sunday roast without the meat? Do it with fish and your favourite vegies.

Featured in
Low kilojoule, Paleo recipes

Ingredients

  • 1 bunch baby (Dutch) carrots, peeled
  • 4 small parsnips, peeled, halved
  • 8 garlic cloves (unpeeled)
  • 4 rosemary sprigs, plus extra chopped rosemary (or parsley) to serve
  • 2 tablespoons olive oil
  • 100g small shiitake mushrooms, trimmed
  • 4 x 200g blue eye fillets (or other firm white fish)
  • 16 baby brussels sprouts (or 8 small), halved, blanched for 2 minutes
  • 2 tablespoons balsamic vinegar (optional)

Method

  • Step 1
    Preheat the oven to 200C.
  • Step 2
    Arrange carrots, parsnips, garlic and 4 rosemary sprigs in a roasting pan, then drizzle with 1 tablespoon oil and season. Toss well to combine, then bake for 20-25 minutes.
  • Step 3
    Add mushrooms to pan, drizzle with 1 tablespoon oil and toss again. Bake for 15 minutes, turning once or twice, or until vegetables are golden brown and almost tender.
  • Step 4
    Meanwhile, heat a lightly oiled frypan over high heat. Cook the fish, skin-side down, for 1-2 minutes until golden and crisp. Transfer fish to a roasting pan, skin-side up, and season well. Add sprouts, then bake for 6-8 minutes until fish is cooked.
  • Step 5
    To serve, discard baked rosemary, then divide fish, vegetables and garlic among warm plates. Drizzle with balsamic if desired, then scatter with chopped rosemary or parsley. The garlic should be soft, ready to be squeezed out to mingle with the juices on the plate.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi
  • Paleo

Nutrition

  • 1376 kj

    Energy

  • 11g

    Fat Total

  • 2g

    Saturated Fat

  • 7g

    Fibre

  • 46g

    Protein

  • 196mg

    Cholesterol

  • 186.15mg

    Sodium

  • 5g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve
  • Author: Jill Dupleix
  • Image credit: Brett Stevens
  • Publication: Taste.com.au

Source: taste.com.au

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