Roast ling with autumn vegetables

Roast ling with autumn vegetables


Brighten up your weeknight dinner using roasted Autumn vegetables and baked ling.

The ingredient of Roast ling with autumn vegetables

  1. 400g butternut pumpkin, cut into 3cm pieces
  2. 2 leeks (pale part only), thickly sliced
  3. 8 whole garlic cloves
  4. 1/2 cup (125ml) olive oil
  5. 4 x 200g ling fish fillets (or other thick, firm white fish)
  6. Finely grated zest of 1 lemon
  7. 2 thick slices sourdough bread, crusts removed, roughly torn
  8. 2 tablespoons thyme leaves, plus extra to serve
  9. 200g portobello mushrooms or other large flat mushrooms, sliced

The instruction how to make Roast ling with autumn vegetables

  1. Preheat the oven to 200C. Place the pumpkin, leek and garlic in a roasting pan. Drizzle with 1/4 cup (60ml) oil, season and toss well to coat.
  2. Roast for 20 minutes or until pumpkin is slightly tender.
  3. Meanwhile, drizzle fish with 1 tablespoons oil and sprinkle with lemon zest. In a separate bowl, combine the sourdough with thyme and remaining 2 tablespoons oil.
  4. Remove the pan from the oven and add the mushroom. Gently toss to combine.
  5. Place fish on top of the vegetables and top with sourdough crumbs. Return to the oven for 15-20 minutes until the fish is cooked through and sourdough is crisp.
  6. Divide fish and vegetables among plates, then scatter with thyme to serve.

Nutritions of Roast ling with autumn vegetables

calories: 627.853 calories
calories: 32.8 grams fat
calories: 4.5 grams saturated fat
calories: 43.7 grams carbohydrates
calories: 5.9 grams sugar
calories: 40.2 grams protein
calories: 32 milligrams cholesterol
calories: 261 milligrams sodium
calories: NutritionInformation

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