Name: Baked fish and pumpkin with capsicum aioli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Baked fish and pumpkin; 400 gram butternut pumpkin, cut 1cm slices; 1 bunch spring onions, trimmed, halved lengthways; 2 tablespoon olive oil; 750 gram (4) firm white fish fillets, skin and bones removed; 1 bunch asparagus, trimmed; Capsicum aioli; 1/3 cup char-grilled capsicum, drained; 1/3 cup egg mayonnaise; 1/3 cup mint leaves, chopped; 2 teaspoon harissa paste; 1 garlic clove, crushed

Baked fish and pumpkin with capsicum aioli

Let the oven do the hard yards! This delicious baked fish and pumpkin recipe is a great low-carb dinner when you just don't feel like cooking. Creamy capsicum aioli is the perfect finishing touch

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Serves 4

Prep

15M

Cook

25M

Total

40M

This recipe first appeared in Woman’s Day.

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Ingredients

Baked fish and pumpkin

400 gram butternut pumpkin, cut 1cm slices

1 bunch spring onions, trimmed, halved lengthways

2 tablespoon olive oil

750 gram (4) firm white fish fillets, skin and bones removed

1 bunch asparagus, trimmed

Capsicum aioli

1/3 cup char-grilled capsicum, drained

1/3 cup egg mayonnaise

1/3 cup mint leaves, chopped

2 teaspoon harissa paste

1 garlic clove, crushed

Method

1.Preheat oven to hot, 200°C. Line a roasting dish with baking paper.

2.Arrange pumpkin and onions in dish. Drizzle with 1 tablespoon oil and season. Bake for 15 minutes.

3.Brush fish pieces with 1 tablespoon oil. Season and place on top of vegetables in dish. Toss asparagus in leftover oil and add to dish. Bake for a further 8-10 minutes until fish is just cooked through.