FISH WITH ASPARAGUS & ROASTED TOMATOES

NUTRITION 1401kJ; 15g fat (1.7g sat); 17g protein; 30g carbohydrate SERVES 3-4 PREPARATION 5 MINUTES COOKING 30 MINUTES

9 vine tomatoes

1 Tbsp olive oil

2 bunches asparagus, trimmed

6 Sealord Potato Crumb Hoki Fillets

1 lemon, cut in wedges, to serve

1. Preheat oven to 200°C (190°C fan bake). Place fish fillets on a lined baking tray and cook according to packet instructions. 2. Drizzle tomatoes with oil, season with salt and pepper and place into the oven for 20 minutes until softened. Remove and set aside. 3. Place asparagus into a pot of salted, boiling water and cook for 2-4 minutes (depending on thickness of asparagus) and drain. 4. Serve the fish plated with tomatoes, asparagus and a lemon wedge

For more recipes with Sealord Potato Crumb Hoki fillets go to sealord.co.nz