OR­ANGE-CRUSTED FISH WITH ROASTED VEG­ETA­BLES AND OR­ANGE-BASIL DRESS­ING

The Invercargill Eye - - A LENDING HAND - Roasted veg­eta­bles Or­ange-crusted fish

2 car­rots diced 2cm

800g or­ange or red ku­mara, scrubbed and diced 2cm 1 ta­ble­spoon olive oil 2 tea­spoons runny honey 120–150g baby spinach leaves

600g skin­less, bone­less, white fish fil­lets

1 ta­ble­spoon basil leaves

1 cup panko bread­crumbs 2 ta­ble­spoons melted but­ter 1 ta­ble­spoon olive oil 1 tea­spoon Di­jon mus­tard Zest of or­ange

1 ta­ble­spoon or­ange juice

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