Crumbed Hoki & Roasted Vegetable Salad


  • 2x 300g

    Sealord 3 Seed Fillets (4 fillets)

  • 1/4 cup

    olive oil

  • 3 tbsp

    sweet chilli sauce

  • 1 tsp

    thyme leaves, freshly chopped

  • 1 tsp

    sea salt

  • 1 tsp

    lemon pepper seasoning

  • 1 tsp

    garlic, crushed

  • 1

    red onion, cut into wedges

  • 8 slices

    butternut pumpkin, skin on

  • 2

    golden sweet potato, cut into chunky wedges

  • 1

    yellow capsicum, sliced into thick strips

  • fresh lemon halves, for squeezing


  1. Pre-heat oven to 190°C.
  2. Place fish fillets on a lined tray and bake for 20-30 minutes until golden and cooked through.
  3. At the same time, to make oil dressing, combine oil, sweet chilli sauce, thyme leaves, sea salt, lemon pepper seasoning and garlic.
  4. Arrange red onion, butternut pumpkin, sweet potato and yellow capsicum on a lined roasting tray in single layer and brush generously with oil dressing. Roast for 20-30 minutes until tender.
  5. Drizzle over any remaining oil dressing and scatter with fresh thyme leaves.
  6. Serve fish with the warm autumn vegetable salad and serve with a squeeze of fresh lemon.