Serves 3
Ingredients:
200g sweet potatoes, peeled and diced
100g parsnips, peeled and cut into batons
2 red bell-peppers, sliced
150g red onion, peeled and cut into wedges
400g fresh or frozen white fish fillets e.g. cod, basa
100g plum tomatoes, halved
3 garlic cloves, peeled
for the dressing:
1 tbsp fresh parsley, finely chopped
1 tsp dried Italian herbs
1⁄2 tsp paprika
juice of 1⁄2 a lemon
a pinch of sea salt and ground black pepper
1⁄2 tsp crushed chilli flakes
3 tbsps olive oil
Method:
Preheat oven to 180 ̊C/350 ̊F.
Place the dressing ingredients in a bowl and stir well.
Place the potatoes, parsnips, onion and bell-pepper in a large roasting dish.
Mix well using your hands. Drizzle half of the dressing over the vegetables and stir. Bake for 20 minutes.
Add the fish to the tray. Mix to partially cover the fish in the vegetables.
Add the tomatoes and garlic. Drizzle the remaining dressing over the top.
Bake for 10-15 minutes or until the fish is cooked. Serve.
Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day.
Per serving: 399 calories 15g fat
34g carbs 32g protein