Crumbed Hoki & Roasted Vegetable Salad

This salad is a tasty way to enjoy a mixture of vegetables (or even use up vegetables from last night). Just serve up with your favourite Hoki fillets.

  • high-protein-icon
  • omega-3-icon
  • low-saturated-fat-icon
  • one-plus-vege-icon
  • low-sodium-icon

Ingredients

  • 1x 480g

    Sealord 3 Seed Fillets

  • 3 tbsp

    olive oil

  • 1 tbsp

    honey

  • 1 tbsp

    white vinegar

  • 1

    red onion, cut into wedges

  • 8 slices

    butternut pumpkin, skin on

  • 2

    golden kumara, cut into chunky wedges

  • 1

    yellow capsicum, sliced into thick strips

  • salt and pepper

Directions

  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 make the dressing by combining olive oil, honey, salt & pepper and white vinegar and whisk to combine.
  4. In a bowl toss all the vegetables and dressing together and place on a lined roasting tray in a single layer. Sprinkle over the fresh thyme leaves & roast for 20-30 mins until tender.
  5. Serve fish with the warm vegetable salad and serve with a squeeze of fresh lemon.

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Nutritional Information*

(per serve) | (per 100g)

1640kJ

Energy

19.2g

Protein

19.8g

Total Fat

2.6g

Saturated fat

225.0mg

Sodium

36.0mg

EPA

72.0mg

DHA

32.4g

Total Carbohydrate

16.1g

Sugar

*Nutrition figures are averages only.

608kJ

Energy

7.3g

Total Fat

1.0g

Saturated fat

83.0mg

Sodium

13.3mg

EPA

26.6mg

DHA

12.0g

Total Carbohydrate

5.9g

Sugar

*Nutrition figures are averages only.