Crumbed Fish with Roasted Vegetable & Apple Salad
What You Will Need
Ingredients
- 350g pumpkin, peeled and chopped into 2cm chunks
- 200g carrots, cut into chunks
- 200g parsnips, cut into chunks
- 300g potatoes, chopped
- 2 tbsp oil
- 2 tbsp Lee Kum Kee Gluten Free Soy Sauce
- 2 tbsp runny honey
- 4 gluten free crumbed fish fillets (about 600g)
- 1 apple, sliced
- 120g baby spinach
- 2 tbsp pumpkin seeds, lightly toasted in a dry frying pan
- 1 lemon, cut into wedges
- ⅓ cup aioli
Made with
Lee Kum Kee products
How to make it
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Heat the oven to 190°C. Place the pumpkin, carrots, parsnips and potatoes in a large roasting dish, drizzle with a little oil and the combined soy and honey.
Bake in the oven for 25-30 minutes or until the vegetables are golden and tender. Set aside. -
Lay the fish fillets on a lined tray and bake as per packet instructions.
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Heat a film of oil in a frying pan over medium-high heat and quickly cook the apple slices until coloured but not too soft.
Gently toss the spinach and pumpkin seeds with the roasted vegetables and apple.
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Place the fish on plates with vegetables and a wedge of lemon alongside.
Add a dollop of aioli. -
Tip: Use regular crumbed fish fillets and Lee Kum Kee Premium Soy Sauce if you prefer.
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