Roasted fish & vegetables with herb butter

Roasted fish & vegetables with herb butter

By
ads

The ingredient of Roasted fish & vegetables with herb butter

  1. 1kg soup mix
  2. 2 tsp olive oil
  3. 1 tbsp fresh thyme leaves
  4. 60g butter, softened
  5. 2 tbsp chopped fresh herbs
  6. Salt & freshly ground pepper
  7. 600g Nile perch fillets, cut into 4 portions
  8. Steamed broccolini, to serve

The instruction how to make Roasted fish & vegetables with herb butter

  1. Preheat oven to 230u00b0C. Line a large roasting pan with baking paper. Peel vegetables and cut into thin wedges. Toss vegetables, oil and thyme together. Spread over tray. Roast for 25 mins.
  2. Meanwhile, combine soft butter with herbs, salt and pepper.
  3. Lay the fish portions over the vegetables. Spoon the herbed butter over the fish. Roast for a further 8-10 mins or until the fish is just cooked.
  4. Serve the fish with the roasted vegetables. Spoon over any extra melted herb butter. Serve with broccolini.

Nutritions of Roasted fish & vegetables with herb butter

calories: 362.085 calories
fatContent: 17 grams fat
saturatedFatContent: 8.5 grams saturated fat
carbohydrateContent: 9.5 grams carbohydrates
sugarContent:
fibreContent:
proteinContent:
cholesterolContent:
sodiumContent:

ads2

You may also like