Crumbed fish with roasted vege salad | New World
Roasted seasonal vegetables can be served with almost any meal and are an easy way to boost your fruit and vege intake. Our top tip is to roast a big batch, like in this recipe, so the leftovers can...
Ingredients
- 500g frozen crumbed fish fillets
- ½ pumpkin, cut into 2cm chunks
- 6 large carrots, cut into small cubes
- 1 large onion, sliced
- 800g kūmara, cut into 1cm chunks
- 2 broccoli, stalk and florets cut into chunks
- 120g baby spinach
- 3 tablespoons oil
- Salt and pepper, to taste
- 1 tablespoon of your favourite spice or spice/herb mix
- Your favourite sauce, chutney, preserve, or pickle
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