Name: Cajun fish with lemon sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram butternut pumpkin, skin on, seeded, cut into wedges; 3 clove garlic, crushed; 1 tablespoon vegetable or olive oil; 1 tablespoon cajun spice mix; 400 gram broccoli, florets removed, stem sliced; 4 boneless firm white fish fillets; 100 gram reduced-fat dairy spread; 1/2 cup lemon juice; 1/4 cup coriander leaves, chopped

Ingredients

600 gram butternut pumpkin, skin on, seeded, cut into wedges

3 clove garlic, crushed

1 tablespoon vegetable or olive oil

1 tablespoon cajun spice mix

400 gram broccoli, florets removed, stem sliced

4 boneless firm white fish fillets

100 gram reduced-fat dairy spread

1/2 cup lemon juice

1/4 cup coriander leaves, chopped

Method

1.Preheat oven to very hot, 220°C (200°C fan-forced).

2.Combine pumpkin, garlic, oil and half the spice mix; place on a baking tray. Season. Bake 10 minutes.

3.Add broccoli to tray; toss to combine. Bake a further 10 minutes, or until soft.

4.Meanwhile, heat a char-grill pan or barbecue plate over moderate heat.

5.Sprinkle both sides of fish with remaining spice mix; season. Char-grill fish 4 minutes each side, or until cooked.

6.Melt spread in a saucepan over moderate heat. Remove pan from heat; stir in juice and coriander. Season.

7.Divide vegetables among serving plates. Serve with fish and hot lemon sauce.

To prevent sauce splitting, add lemon juice to hot dairy spread mixture just before serving.
Note

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Ingredients

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