Baked fish with roasted kumara and creamy caper sauce
- 1 small purple kumarasweet-potatoX, cut in chunks
- spray oil
- 150g firm white fish fillet, eg tarakihi, dory
- ¼ teaspoon curry powder
- 1 spring onion, sliced
- 1 courgette, sliced
- ¼ cup frozen edamame beans, defrosted
- 1 lemon
- 2 tablespoons low-fat plain yoghurt
- 1 teaspoon capers, chopped squeeze lemon juice (use ¼ of lemon from fish)
- black pepper to taste
1 Preheat oven to 200°C. Line an oven tray with baking paper. Place kumara on tray and spray with oil. Bake for 15–20 minutes.
2 10 minutes into kumara cooking time add fish to the tray and sprinkle over curry powder. Return to oven for 5–10 minutes until just cooked through.
3 In a bowl, combine sauce ingredients and set aside. Spray a pan with oil and set over a high heat. Add spring onion, courgette and edamame and cook, stirring, for 2–3 minutes. Squeeze over lemon juice and season with black pepper.
4 Serve vegetables, kumara and fish with sauce on the side, and lemon wedges to garnish.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 1g
Dietary fibre 8g
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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