Fish with creamy parsley sauce, veggie roasties & greens

Prep Time: 10

Cook Time: 25

Total Time: 30

Servings people

Appliance/Function:

Preheat oven to 240 °C °C or 220 °C °C fan bake. Bring a steamer pot of hot tap water to a boil. Line and oven tray with baking paper.

Dice 400 g potatoes into bite-sized chunks. Peel and dice 300 g pumpkin into bite-sized chunks. Peel and mince 2 cloves garlic. Place pumpkin, potato and half the garlic on the prepared oven tray. Drizzle with 1 tbsp olive oil, season with salt and toss to combine. Roast until tender, 20-25 minutes.

Slice 1 lemon in half, juice the half and slice the other half into wedges. Finely slice 1 bunch parsley. Place 500 g fish fillets in a baking dish – ensure the fish isn’t crammed in too snugly. Season both sides of the fish with salt and pepper. Place 400 ml coconut cream, remaining garlic, 1 tbsp Dijon mustard, lemon juice, parsley and salt and pepper in a medium-sized bowl and whisk to combine, then pour over the fish. When the roasties are halfway through cooking add the fish to the oven and bake for 10-12 minutes, or until the fish is just cooked.

Add 1 cup frozen beans and 1 cup frozen peas to the steamer pot of boiling water and cook until tender, 4-5 minutes. Then drizzle with the 1 tbsp olive oil. Season with salt and pepper.

Divide the baked fish, veggie roasties and greens between plates. Top fish with creamy parsley sauce and serve with remaining lemon wedges on the side.