Tarragon Fish with Roasted Vegetables and Hollandaise

Tarragon Fish with Roasted Vegetables and Hollandaise

Ready in 30 minutes • Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, May 13, 2018.
Order Now
Order Now

Dijon mustard works best for this recipe, but if you don’t have it, wholegrain will also work.

Ingredients

Vegetables

  • 150g potatoes
  • ½ carrot
  • ¼ red onion
  • ½ beetroot
  • ⅓ bag baby spinach

Fish

  • 150g market fish
  • ½ Tbsp Dijon mustard
  • Zest and juice of ¼ lemon
  • 1 tsp tarragon blend
  • 1 Tbsp parsley
  • 1 tsp butter

To Serve

  • 1-2 Tbsp Hollandaise

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Peel and dice potatoes, carrot, onion and beetroot 1cm.
  2. Toss all vegetables (except spinach) on prepared tray with a drizzle of olive oil. Season and roast for about 22 minutes, until tender and caramelised.
  3. Pat fish dry, remove any remaining scales or bones and cut any larger fillets in half. Mix together mustard, lemon zest and juice, tarragon blend and a pinch of salt in a small bowl. Add fish to bowl and toss to coat well. Set aside.
  4. Finely chop parsley and thinly slice baby spinach. When vegetables have 10 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat.
  5. Cook fish for 2-3 minutes, flip, add butter and cook a further 1-2 minutes (depending on thickness), until just cooked through. Remove from heat and sprinkle over parsley. When vegetables have finished cooking, stir through spinach and toss to wilt slightly.
  6. To serve, spoon roasted vegetables onto a plate and top with fish. Spoon over Hollandaise.

Nutritional Information

Energy 2474 kj
591 kcal
Protein 39.3g
Carbohydrate 37.7g
Fat 29.8g