Name: Fish with pumpkin, almond and rocket salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram peeled and cubed pumpkin; 1 teaspoon olive oil; 2 tablespoon soy sauce; 2 tablespoon runny honey; 1 teaspoon toasted sesame seeds; 6 Sealord Beer Battered Hoki Fillets; 1 bag fresh rocket leaves; 1/4 cup yoghurt mixed with juice ½ lemon

Fish with pumpkin, almond and rocket salad

Honey and soy roasted pumpkin, crispy beer battered Sealord hoki fillets and peppery rocket come together wonderfully to create this delicious salad. A quick and heathly recipe for busy families

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Serves 4

Prep

10M

Cook

30M

Total

40M

Purchase Sealord products at participating retailers.

Ingredients

500 gram peeled and cubed pumpkin

1 teaspoon olive oil

2 tablespoon soy sauce

2 tablespoon runny honey

1 teaspoon toasted sesame seeds

6 Sealord Beer Battered Hoki Fillets

1 bag fresh rocket leaves

1/4 cup yoghurt mixed with juice ½ lemon

Method

1.Preheat oven to 180°C. Place the pumpkin onto a baking tray line with baking paper. Drizzle pumpkin with oil, season and bake for 20 minutes.

2.Combine the soy, honey and sesame seeds together. Gently mix into pumpkin while is it hot.

3.Heat oven to 200˚C (190˚C fanbake). Place Sealord fish fillets on a lined baking tray and cook according to packet instructions.

4.Mix the pumpkin salad with rocket leaves and divide between plates. Add the fish and serve with yoghurt dressing on the side.

NUTRITION 2471kJ; 26g fat (3.8g sat); 36g protein; 47g carbohydrate
Note

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