Roasted fish & vegetables with herb butter

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Preheat oven to 230°C. Line a large roasting pan with baking paper. Peel vegetables and cut into thin wedges. Toss vegetables, oil and thyme together. Spread over tray. Roast for 25 mins.
Meanwhile, combine soft butter with herbs, salt and pepper.
Lay the fish portions over the vegetables. Spoon the herbed butter over the fish. Roast for a further 8-10 mins or until the fish is just cooked.
Serve the fish with the roasted vegetables. Spoon over any extra melted herb butter. Serve with broccolini.

Source

1kg soup mix

2 tsp olive oil

1 tbsp fresh thyme leaves

60g butter, softened

2 tbsp chopped fresh herbs

Salt & freshly ground pepper

600g Nile perch fillets, cut into 4 portions

Steamed broccolini, to serve

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