adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sunday roast fish
Sunday roast fish
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Elevate your Sunday meal with a delicious fish and vegetable roast.
Ingredients:
  • 4 x 200g blue eye fillets (or other firm white fish)
  • 1 bunch baby (Dutch) carrots, peeled
  • 4 small parsnips, peeled, halved
  • 8 garlic cloves (unpeeled)
  • 4 rosemary sprigs, plus extra chopped rosemary (or parsley) to serve
  • 100g small shiitake mushrooms, trimmed
  • 16 baby brussels sprouts (or 8 small), halved, blanched for 2 minutes
  • 40.00 ml balsamic vinegar (optional)
Instructions:
  • Preheat the oven to 200 degrees Celsius.
  • Place the carrots, parsnips, garlic, and 4 sprigs of rosemary in a roasting pan. Drizzle with 1 tablespoon of oil and season generously. Mix everything together thoroughly and bake for 20-25 minutes.
  • Toss mushrooms in 1 tablespoon of oil in a pan. Bake for 15 minutes, turning occasionally, until vegetables are golden brown and almost tender.
  • Heat a lightly oiled frypan over high heat until sizzling. Cook the fish, skin-side down, until golden and crisp, about 1-2 minutes. Place the fish in a roasting pan skin-side up, season generously, add sprouts, and bake for 6-8 minutes until the fish is cooked through.
  • Before serving, remove the baked rosemary, then distribute the fish, vegetables, and garlic onto heated plates. Optionally, add a drizzle of balsamic, then sprinkle with chopped rosemary or parsley. The garlic should be tender and easily squeezed out onto the plate to blend with the delicious juices.

Similar Recipes