Linseed sesame fish with roast root vegetables and gremolata yoghurt
ROAST ROOT VEGETABLES
200g red kumara, scrubbed and
½ beetroot, scrubbed and
½ parsnip, scrubbed and diced 1-2cm ¾ tsp oil, for cooking (or use spray oil) 1 tsp roast vegetable spice mix
(see recipe right)
½ head broccoli
1-2 handfuls baby silverbeet or baby
LINSEED SESAME FISH
300g skinless, boneless, white
¾ tsp oil, for cooking
(or use spray oil)
2½ tbsp linseed sesame crumb
(see recipe below)
¼ clove garlic (optional)
1½ tsp parsley leaves and stalks 1/3 cup natural, unsweetened,
1 tsp mustard (eg Dijon,
ROAST VEGETABLE SPICE MIX
½ tsp paprika ½ tsp sumac
LINSEED SESAME CRUMB
1 tbsp sesame seeds
1 tbsp linseeds
Pinch of fresh lemon zest
Pinch of ground fennel (optional)
PREHEAT oven to 220°C. Line two oven trays with baking paper.
1. Toss kumara, beetroot and parsnip with first measure of oil and the roast vegetable spice mix on first prepared tray. Season with salt and pepper and roast for 15 minutes to start with. Cut broccoli into small florets. When vegetables have been cooking for 15 minutes, add broccoli to tray and toss. Roast for a further 10 minutes, until tender.
2. While vegetables are roasting, pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half and place on prepared tray. Season with salt and pepper and drizzle over second measure of oil. Evenly sprinkle with linseed sesame crumb, pushing down to adhere. 3. Prepare the gremolata yoghurt.
Zest and juice the ¼ lemon; mince garlic (if using); finely chop parsley. Place all in a small bowl with yoghurt and mustard. Season with salt and pepper and stir well to combine.
4. When vegetables have about 7 minutes roasting time remaining, bake fish (on rack above vegetables) for 5-7 minutes (depending on thickness), until cooked through. While fish is cooking, cut remaining lemon into wedges and set aside.
5. When vegetables have finished roasting, toss through silverbeet/ spinach leaves on tray to wilt slightly. Transfer to a medium-sized bowl and toss with half the gremolata yoghurt. Season to taste with salt and pepper.
TO SERVE, spoon roast root vegetables and linseed sesame fish onto plates. Dollop over remaining gremolata yoghurt. Squeeze a wedge of lemon over fish just before eating.