Keep it fresh . . . with fish and a salad

MARKET FISH WITH PUMPKIN ASPARAGUS SALAD AND LEMON AIOLI

Serves 4

Ready in 35 minutes

Ingredients

Vegetables

■ 1 red onion, cut into wedges

■ 400g pumpkin wedges

■ 1 tsp oil

■ 250g asparagus, cut into thirds ■ 1 can brown lentils, drained & rinsed

■ 2 carrot, peeled into ribbons

■ 2 Tbsp balsamic vinegar

■ 25g chopped walnuts

■ 75g baby spinach

Fish

■ 600g market fish ■ 2 tsp oil

To serve

■ 1 bunch basil, leaves picked ■ 1 lemon, cut into wedges

■ 3 Tbsp lemon aioli (or storebought plain aioli)

Method

Preheat oven to 220C (or 200C fan bake).

Prep and cook vegetables:

Each week

Nadia gives you another easy recipe for your family and you’ll find all the ingredients in My Food Bag.

Prep onion. Toss pumpkin, onion and oil on a lined oven tray.

Season with salt and pepper and roast for 25 minutes.

Meanwhile, prep asparagus, lentils and carrot.

After 25 minutes, remove tray from oven and add asparagus, balsamic vinegar and walnuts. Return tray to oven to cook for a further 5 minutes, until vegetables are tender.

Remove from oven and toss through lentils to warm through. Toss with carrots and baby spinach just before serving and season to taste with salt and pepper.

Prep fish: Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt.

Cook fish: When vegetables have 10 minutes cook time remaining, heat half the oil in a large fry-pan on medium-high heat.

Cook fish in batches for about 2 minutes each side, until just cooked through.

Use second half of oil for second batch.

To finish: Prep basil and lemon. Serve vegetables topped with fish and a dollop of lemon aioli. Sprinkle over basil and serve lemon wedges on the side for squeezing.

myfoodbag.co.nz