| 1 pack |
Sealord Parmesan & Rosemary Hoki Fillets
|
| 2 tbsp | Olive Oil |
| 2 tbsp | Kumara, cubed |
| 1/2 | Red onion, wedges |
| 1 | Red capsicum, core removed, diced |
| 1 | Courgette, sliced diagonally |
| 1 cup | Pumpkin, cubed |
| 2 tbsp | Balsamic vinegar |
| 2 tbsp | Toasted pumpkin seeds |
| 1/4 cup | Basil leaves |
Preheat an oven to 180°C. Line an oven tray with baking paper.
Place the kumara and pumpkin onto the tray. Drizzle with the oil and place into the oven for 20 minutes.
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.
Remove the tray from the oven and cool vegetables to room temperature. Toss through the balsamic vinegar.
Cook the Sealord Parmesan & Rosemary Ciabatta Crumb Hoki fillets as per the instructions on the box.
Serve the fish with vegetable salad, garnished with pumpkin seeds and basil leaves.
per serving | per 100g | |
|---|---|---|
Energy | 2210kJ | 981kJ |
Protein | 25.7g | 11.3g |
Carbs | 40.9g | 23.7g |
Fats | 27.8g | 23.7g |
*Nutrition figures are averages only
