Gremolata Fish With with Roasted and Tzatziki

Ready in 30 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, June 3, 2018.

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Roast the vegetables ahead of time and chop your salad ingredients to make this a really quick meal. If olives aren’t to your liking then leave them out, this dish will be just as tasty without them.

Ingredients

ROAST KUMARA AND SALAD

½ red onion, thinly sliced
200g kumara, sliced into 1cm rounds
1 tsp oil
1 tomato, diced 1-2cm
1/3 bag baby spinach
25g Greek dressing

GREMOLATA

1½ Tbsp parsley, finely chopped
1 Tbsp basil, finely chopped
¼ lemon, zested and juiced
1 clove garlic, finely chopped
1 tsp sumac

FISH

300g market fish
½ tsp oil

TO SERVE

2 Tbsp tzatziki sauce
¼ lemon, cut into wedges
2 Tbsp basil leaves, roughly torn
4-5 Kalamata olives, roughly chopped

Steps

Preheat oven to 210ºC. Line two (lipped) oven trays with baking paper.
Prep & cook roast kumara. Toss onion, kumara and oil together on first prepared tray. Season and roast (on middle oven rack) for 18-20 minutes, until tender and lightly golden.
Prep tomato. Set aside in a medium bowl with spinach.
Prep & assemble gremolata. Mix all gremolata ingredients together in a small bowl and season.
Prep fish. Pat fish dry and place on second prepared tray. Sprinkle with gremolata and drizzle with oil.
When kumara has 5 minutes cook time remaining, bake fish (on rack above veggies) for 5-7 minutes, until just cooked.
Prep garnishing ingredients.
Finish salad. Once vegetables have cooked, add onion to bowl with tomato and spinach, along with Greek dressing. Toss to combine and season.
To serve, divide kumara rounds, salad and fish between plates. Dollop with tzatziki sauce and squeeze over lemon. Garnish with basil and olives.

Nutritional Information

Energy	1850 kj 442 kcal
Protein	34.9g
Carbohydrate	31.9g
Fat	18.2g