Roast Ling with Autumn Vegetables
Roast Ling with Autumn Vegetables, scatter with thyme to serve. Have fresh, responsibly sourced Scottish ling home delivered.
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Ingredients
- 4 x 200g ling fillets
- 400g butternut squash (cut into 3cm pieces)
- 2 leeks (pale part only, thickly sliced)
- 8 whole garlic cloves
- 125ml olive oil
- Finely grated zest of 1 lemon
- 2 thick slices sourdough bread (crusts removed)
- 3 tbsp thyme leaves (roughly torn)
- 200g Portobello mushrooms or other large flat mushrooms (sliced)
- Salt and pepper (to taste)
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