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Kaffir Lime & Coconut Hoki with Roast Veggies

37 mins
Prep 10 Mins + Cook 27 Mins
Serves 4
8 ingredients

Ingredients

1 pack
Sealord Kaffir 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

Directions

Step 1 of 9

Heat the oven to 190°c.

Step 2 of 9

Cut the pumpkin into even sized small chunks.

Step 3 of 9

Slice the capsicum into quarters and discard the seeds.

Step 4 of 9

Place the pumpkin and capsicums in a bowl and toss with one tablespoon of the olive oil and a sprinkle of salt. Mix well.

Step 5 of 9

Place the Lime & Coconut hoki fillets on a roasting tray and arrange the pumpkin around them.

Step 6 of 9

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.

Step 7 of 9

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.

Step 8 of 9

When the fish, pumpkin and capsicum is resting, arrange the kale and seeds in the roasting dish and roast for 5 minutes.

Step 9 of 9

Scatter over the fish and veggies and serve immediately.

Nutritional Information

per serving
1650kJ
Energy
22.2g
Protein
19.2
Fats
per 100g
500kJ
Energy
6.7g
Protein
9.1g
Carbs
5.8g
Fats
 per servingper 100g
Energy 1650kJ 500kJ
Protein 22.2g 6.7g
Carbs 30.0g 9.1g
Fats 19.2 5.8g
*Nutrition figures are averages only
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