Roast ling with autumn vegetables
- 14.11.2020
- 1 031
Brighten up your weeknight dinner using roasted Autumn vegetables and baked ling.
Recipe «Roast ling with autumn vegetables» presented in category Recipes / Fish, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 400g butternut pumpkin, cut into 3cm pieces, 2 leeks , thickly sliced, 8 whole garlic cloves, 1/2 cup olive oil, 4 x 200g ling fillets , Finely grated zest of 1 lemon, 2 thick slices sourdough, crusts removed, roughly torn, 2 tbsp thyme leaves, plus extra to serve , 200g portobello mushrooms or other large flat mushrooms, sliced.
Ingredients:
- 400g butternut pumpkin, cut into 3cm pieces
- 2 leeks , thickly sliced
- 8 whole garlic cloves
- 1/2 cup olive oil
- 4 x 200g ling fillets
- Finely grated zest of 1 lemon
- 2 thick slices sourdough, crusts removed, roughly torn
- 2 tbsp thyme leaves, plus extra to serve
- 200g portobello mushrooms or other large flat mushrooms, sliced
Instructions
- Preheat the oven to 200C. Place the pumpkin, leek and garlic in a roasting pan. Drizzle with 1/4 cup (60ml) oil, season and toss well to coat.
- Roast for 20 minutes or until pumpkin is slightly tender.
- Meanwhile, drizzle fish with 1 tablespoons oil and sprinkle with lemon zest. In a separate bowl, combine the sourdough with thyme and remaining 2 tablespoons oil.
- Remove the pan from the oven and add the mushroom. Gently toss to combine.
- Place fish on top of the vegetables and top with sourdough crumbs. Return to the oven for 15-20 minutes until the fish is cooked through and sourdough is crisp.
- Divide fish and vegetables among plates, then scatter with thyme to serve.