ROASTED VEG & OCEAN TROUT BAKE

SERVES 4 PREP 10 MINS COOK 55 MINS PER SERVE 1371kj (326 cals) COST $$$$$

250g pumpkin, peeled, chopped 1 red onion, wedges 1 head broccoli, florets 2 garlic cloves, sliced 4 x 100g ocean trout fillets 200g punnet cherry truss tomatoes ¼ cup capers lemon halves, to serve

SALSA

1 cup mint leaves 1 cup parsley leaves cup chopped Sicilian green olives cup water 1 long red chilli, seeded, chopped 1 tbsp apple cider vinegar

1 Preheat oven to hot, 200°C. Line a large oven tray with baking paper.

2 Toss pumpkin and onion on tray. Spray with oil. Season. Bake 30-35 mins until almost cooked. Set aside.

3 SALSA Meanwhile, in a food processor, pulse all ingredients until coarsely combined. Set aside.

4 Toss broccoli, ¼ cup salsa and garlic through pumpkin mixture. Bake 12-15 mins until tender.

5 Add ocean trout, tomatoes and capers to potato mixture. Bake 10-12 mins until trout is just cooked through.

6 Spoon over remaining salsa. Serve with lemon halves.