Gremolata Fish with Roasted Pumpkin & Walnut Yoghurt

Gremolata Fish with Roasted Pumpkin & Walnut Yoghurt

Ready in 35 minutes • Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, October 27, 2019.
Order Now
Order Now

Ingredients

VEGETABLES

  • 200g pumpkin, diced 2cm
  • 1/4 red onion, cut into 1cm thick wedges
  • 1/2 broccoli, cut into small florets
  • 1/2 pack rocket

FISH & GREMOLATA

  • 1 pack market fish, any larger fillets halved
  • Zest & juice of 1/4 lemon
  • 1/2 bunch parsley, roughly chopped
  • 1/2 clove garlic, minced
  • 1/4 tsp vinegar

WALNUT YOGHURT

  • 1/2 pack walnuts, finely chopped
  • 2 Tbsp yoghurt

Steps

  1. Preheat oven 220°C.
  2. Prep & cook vegetables. Toss pumpkin and onion on a lined oven tray with a pinch of salt and 1/2 tsp oil. Roast in oven for about 20 minutes. Add broccoli to tray and roast a further 5 minutes, until veggies are golden and tender.
  3. Prep fish. Pat fish dry and season. Toss in a bowl with remaining gremolata ingredients and leave to marinate.
  4. Make walnut yoghurt. Heat a dry fry-pan on medium heat. Cook walnuts for 1-2 minutes, until golden and fragrant. Transfer to a bowl and allow to cool before mixing in yoghurt. Season to taste. Reserve pan.
  5. Cook fish. Heat 1/2 tsp oil in reserved pan on medium-high heat. Cook fish for 2-3 minutes each side, until just cooked through.
  6. Finish rocket. Toss rocket in a bowl with a drizzle of vinegar.
  7. Serve vegetables topped with fish, rocket and walnut yoghurt.

Nutritional Information

Energy 1796 kj
429 kcal
Protein 46.2g
Carbohydrate 20.4g
Fat 15.7g