Greek Baked Fish with Roasted Pumpkin & Feta

Greek Baked Fish with Roasted Pumpkin & Feta

Ready in 40 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, September 1, 2019.
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Ingredients

PUMPKIN

  • 1 pack pumpkin wedges
  • 1 courgette, sliced 1cm
  • 1 pack pumpkin seeds

BAKED FISH

  • 1 pack market fish
  • 1/2 red onion, thinly sliced
  • 1/2 leek, halved lengthways and thinly sliced
  • 1 clove garlic, minced
  • 1 pack Greek spices
  • 1 can chopped tomatoes
  • 1/2 pack baby spinach
  • 1/2 bunch oregano leaves
  • 30g feta cheese, crumbled

Steps

  1. Preheat oven to 220°C.
  2. Cook pumpkin & prep courgette. Toss pumpkin on a lined oven tray with 1/2 tsp oil. Season and roast in oven for 20 minutes. After 20 minutes, remove from oven and add courgette and pumpkin seeds to tray. Return to oven (on lower oven rack) and cook for a further 10 minutes, until all vegetables are tender.
  3. Prep baked fish ingredients. Pat fish dry and remove any scales or bones. Cut any larger fillets in half and season.
  4. Start baked fish. Heat 1 tsp oil in an oven-proof fry-pan on medium-high heat. Cook onion, leek and garlic for 3-4 minutes, until tender. Add Greek spices and cook for about 1 minute, until fragrant.
  5. Add canned tomatoes and a pinch of salt and bring to a simmer. Add spinach and mix to combine. Add fish and submerge in sauce. Sprinkle over oregano, feta and transfer to oven to cook (on upper oven rack) for 8-10 minutes, until fish has cooked through.
  6. Serve pumpkin with baked fish.

Nutritional Information

Energy 1499 kj
358 kcal
Protein 40.4g
Carbohydrate 21.1g
Fat 10.9g