Parmesan & Rosemary Hoki Fillets with Roasted Mediterranean Veggie Salad


  • 1 pack

    Sealord Parmesan & Rosemary Hoki Fillets

  • 2 tbsp

    olive oil

  • 1

    golden sweet potato, cubed

  • 1 cup

    pumpkin, cubed

  • 1/2

    red onion, wedges

  • 1

    red capsicum, core removed, large diced

  • 1

    courgette, sliced diagonally

  • 2 tbsp

    balsamic vinegar

  • 1 tbsp

    toasted pumpkin seeds

  • 1/4 cup

    basil leaves


  1. Preheat an oven to 180°C. Line an oven tray with baking paper.
  2. Place the golden sweet potato and pumpkin onto the tray. Drizzle with the oil and place into the oven for 20 minutes.
  3. Remove the tray from the oven, and add the red onion, capsicum and courgette. Place the tray back into the oven and continue to cook for a further 20 minutes.
  4. Remove the tray from the oven and cool vegetables to room temperature. Toss through the balsamic vinegar.
  5. Cook the Parmesan & Rosemary Hoki Fillets as per the instructions on the box.
  6. Serve the fish with vegetable salad, garnished with pumpkin seeds and basil leaves.

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