Crumbed Fish with Roasted Vegetable and Apple Salad
Crumbed fish is a great meal base, and it’s complimented beautifully with sweet apples and roasted vegetables! So tasty and delicious.
Prep Time: 20 Minutes Cook Time: 35 Minutes Serves: 4
¼ pumpkin, peeled and cubed
5 baby carrots, cut into chunks (we love Wilcox)
2 parsnips, peeled and cubed
2 medium sized potatoes, peeled and cubed (we love Wilcox)
Extra Virgin Avocado oil (we love Olivado)
2 Tbsp soy sauce (we love Lee Kum Kee)
2 Tbsp honey (we love Mother Earth)
2 cups baby spinach
1 apple, sliced and grilled with a drizzle of olive oil (we love Jazz Apples)
2 Tbsp pumpkin seeds, toasted (we love Alison’s Pantry)
4 crumbed fish fillets (we love United Fish Co.)
Aioli or mayonnaise
Preheat the oven to 190 degrees celsius. Scatter the vegetables over a non-stick or greased tray and drizzle generously with avocado oil. Drizzle over the soy, honey and season, then toss well to coat. 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 pack instruction.
Grill the apple slices over a medium high heat with a drizzle of oil, and set aside.
To finish the salad, toss the warm vegetables in a bowl with the spinach and pumpkin seeds. Serve alongside the cooked fish and aioli.
This recipe is matched with Ara Resolute Sauvignon Blanc.