Roast ling with autumn vegetables

Recipes / Fish

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

  1. 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.
  2. Roast for 20 minutes or until pumpkin is slightly tender.
  3. 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.
  4. Remove the pan from the oven and add the mushroom. Gently toss to combine.
  5. 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.
  6. Divide fish and vegetables among plates, then scatter with thyme to serve.