Hoki and Roast Veggies for a satisfying dinner, followed by a delightful Tuna Winter Salad perfect for lunch the next day. Prep once, enjoy a delicious dinner and pack a wholesome lunch, all in one recipe.
Hoki and Roast Veggies for a satisfying dinner, followed by a delightful Tuna Winter Salad perfect for lunch the next day. Prep once, enjoy a delicious dinner and pack a wholesome lunch, all in one recipe.
| 1 pack | Sealord Hoki fillets (Lemon Pepper or Gluten Free) |
| 2 medium | Kumara, peeled and diced into small cubes |
| 2 | Red capsicums, sliced into strips |
| 1 large | Red onion, cut into wedges |
| 1 bunch | Broccolini, trimmed |
| 1/2 bunch | Kale, stems removed and leaves torn into bite-sized pieces |
| 4 tbsp | Olive oil |
| 1 | Lemon cut into wedges |
| Salt and black pepper to taste | |
Preheat the oven to 200°C.
Cook the Sealord Lemon Pepper Crumb Hoki fillets as per the instructions on the box.
Place the diced kumara, sliced capsicum and red onion wedges on a baking tray lined with baking paper. Drizzle with olive oil, season with salt and black pepper, and roast for 20 minutes or until tender.
On another baking tray lined with baking paper, place the broccolini and kale leaves. Drizzle with 2 tbsp of olive oil, season with salt and black pepper, and roast for 10 minutes or until tender and slightly charred.
To serve, divide the roasted kumara, capsicum, red onion, and broccolini between 2 plates and 2 lunchboxes or containers.
For dinner, top each plate with a hoki fillet or two and some charred kale.
For lunch, add a can of tuna to each lunchbox and add some fresh spinach
Add some lemon juice to your hoki and roast veggies and a few wedges for your lunch tomorrow
per serving | per 100g | |
|---|---|---|
Energy | ||
Protein | ||
Carbs | ||
Fats |
*Nutrition figures are averages only
