INGREDIENTS
FOR THE ROASTED VEGETABLES
- 2 carrots, cut in 2 cm chunks
- 1 red onion, ½ cm wedges
- 2 cups pumpkin, cut in 2 cm chunks
- 1 zucchini, cut in 2 cm chunks
- 2 garlic cloves, crushed and coarsely minced
- 2 potatoes, cut in 2 cm chunks
- pinch of Himalayan salt and pepper
- 3 tbsp. olive oil
FOR THE STEAMED FISH
- 2 x 150g white fish fillet (Perch or Barramundi)
- pinch of Himalayan salt and pepper
- 1 green onion, julienned
- 2cm thick fresh ginger, julienned
- 1 tbsp. olive oil
DIRECTIONS
1. Preheat oven at 220°C, arrange vegetables in a lightly greased roasting pan.
2. Drizzle with olive oil, sprinkle with salt and pepper.
3. Roast for 30-40 minutes or until golden and cooked.
4. Place clean fish, drained with excess water in a rimmed shallow bowl. Drizzle each with olive oil, sprinkle with salt and pepper.
5. Scatter with julienned green onions and ginger.
6. Cover with aluminium foil and steam for 25 minutes.
7. Serve with roasted vegetables.
Serves 2
Recipe from Anne Tuazon
