Serves
2
Prep Time
15 minutes
Cooking Time
30 minutes
Ingredients
- 500g packet frozen Birds Eye Ocean Selections Fish Fillets - Moroccan
- ½ small cauliflower, cut into small florets
- ½ small butternut pumpkin, thinly sliced
- Oil spray
- 2 tablespoons dukkah
- 120g bag baby spinach leaves
- Lemon oil, for drizzling
- ¼ cup pomegranate seeds
- 2 tablespoons fresh baby mint leaves
Method
STEP 1Remove 2 frozen Birds Eye Fish Fillets from packet. Place on a baking paper lined tray. Place pumpkin and cauliflower on a separate baking paper lined tray. Lightly spray with oil and sprinkle with dukkah. Cook both trays in a preheated oven at 200°C for 25-30 minutes.
STEP 2
Gently toss spinach with vegetables and arrange on serving plates, lightly drizzle with lemon oil, sprinkle with pomegranate seeds and mint leaves.
STEP 3
Serve vegetables topped with cooked fish.
Tips
Other vegetables of choice may be roasted to accompany the fish. Try locate a pistachio dukkah if you can for a classic Moroccan addition.