| 1 pack |
Sealord Thai Lime & Coconut Fillets
|
| 500g | Pumpkin |
| 3 | Capsicums |
| 2 tbsp | Olive oil |
| 100g | Kale |
| 1 tbsp | Pumpkin seeds |
| 1 tbsp | Sunflower seeds |
| 2 tsp | Soy sauce |
Heat the oven to 190°c.
Cut the pumpkin into even sized small chunks.
Slice the capsicum into quarters and discard the seeds.
Place the pumpkin and capsicums in a bowl and toss with one tablespoon of the olive oil and a sprinkle of salt. Mix well.
Place the Sealord Thai Lime & Coconut Crumb Hoki fillets on a roasting tray and arrange the pumpkin around them.
Roast for 10 minutes. Remove from the oven, turn the fish and pumpkin over, and add the capsicum. Roast for another 12 minutes until the fish is cooked and the pumpkin is tender. Remove to a warm serving dish an set aside.
While the fish cooks, place the kale, seeds and soy sauce in a bowl with the remaining oil and a sprinkle of salt. Toss well.
When the fish, pumpkin and capsicum is resting, arrange the kale and seeds in the roasting dish and roast for 5 minutes.
Scatter over the fish and veggies and serve immediately.
per serving | per 100g | |
|---|---|---|
Energy | 1650kJ | 500kJ |
Protein | 22.2g | 6.7g |
Carbs | 9.1g | |
Fats | 19.2g | 5.8g |
*Nutrition figures are averages only
