Mains

Mediterranean fish roast

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 4

Time to make: 1 hr 20 mins

Hands-on time: 20 mins

Ingredients

More weights & measures

600g potatoes, scrubbed and cut into wedges
1 (200g) red kumarasweet-potatoX, scrubbed and cut into wedges
1 onion, sliced
2 carrots, cut into chunks
4 cloves garlic, finely chopped
1 teaspoon dried herbs (such as Italian mixed herbs or oregano)
3 rosemary sprigs, optional
2 tablespoons olive oil
1 lemon, cut into wedges
⅓ cup vegetable stock
550g ling fillets, cut into pieces
Parmesan crust
4 tablespoons chopped fresh parsley
¼ cup freshly grated parmesan
⅓ cup wholemeal breadcrumbs
fresh basil leaves, to serve (optional)

Instructions

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1 Preheat oven to 200°C. Place veges in an ovenproof dish with the garlic and herbs. Add oil and half the lemon. Toss to mix. Cook for 35–40 minutes, or until lightly golden, turning once.

2 Top veges with fish, season with remaining lemon and ground black pepper. Pour stock over fish.

3 Mix crust ingredients together and sprinkle over the fish and veg. Cook for a further 15–20 minutes or until fish is tender. Serve with fresh herbs.

Variations

Make it gluten free: Use gluten-free breadcrumbs and check stock is gluten free.

Nutrition Info (per serve)

Calories 424 cal

Kilojoules 1770 kJ

Protein 35 g

Total fat 10 g

Saturated fat 3 g

Carbohydrates 45 g

Sugar 10 g

Dietary fibre 7 g

Sodium 420 mg

Calcium 150 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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