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Roasted fish & vegetables with herb butter
Roasted fish & vegetables with herb butter
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients:
  • 1kg soup mix
  • 9.20 gm olive oil
  • 20.00 ml fresh thyme leaves
  • 60g butter, softened
  • 40.00 ml chopped fresh herbs
  • Salt & freshly ground pepper
  • 600g Nile perch fillets, cut into 4 portions
  • Steamed broccolini, to serve
Instructions:
  • Preheat your oven to 230°C. Line a large roasting pan with baking paper. Peel vegetables, cut into thin wedges, and toss with oil and thyme. Spread evenly on the tray and roast for 25 minutes.
  • Combine fragrant, soft butter with fresh herbs, a touch of salt, and a sprinkle of pepper.
  • Place the fish portions on top of the vegetables and generously drizzle with the aromatic herbed butter. Continue roasting for an additional 8-10 mins, or until the fish is perfectly cooked.
  • Plate the fish alongside the roasted vegetables, drizzle with any remaining herb butter, and add a side of broccolini for a complete and delicious meal presentation.

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