ONE PAN LEMON ROAST POTATOES
WITH PROSCIUTTO WRAPPED SALMON
PREP TIME: 20 MINS
COOKING TIME: 40 MINS
SERVES: 4
INGREDIENTS
750g Spud Lite baby potatoes, halved
1 red onion, cut into 8 wedges
½ lemon, halved and thinly sliced
1 bunch broccolini
1 bunch asparagus
1 punnet cherry tomatoes
4 skinless fillets of firm white fish (eg. Ling or Blue eye Trevalla)
1/3 cup Sacla chilli pesto with capsicums
4 thin slices prosciutto
1 lemon, to serve
LEMON DRESSING
¼ cup extra-virgin olive oil
1 clove garlic, crushed
2 tablespoons lemon juice
¼ cup sage leaves
METHOD
Step 1
Preheat oven to 230°C (210°C fan-forced).
Step 2
For the dressing, combine ingredients together in a small bowl, whisking to combine. Set aside until required.
Step 3
In a large mixing bowl, combine potatoes and onion together in a roasting pan and drizzle over half the dressing, tossing to combine. Place pan in preheated oven and cook for 20 minutes.
Step 4
Meanwhile bring a small saucepan of water to the boil and blanch broccolini and asparagus for 1 minute and refresh under cold water. Combine blanched broccolini, asparagus and tomatoes together in a mixing bowl with remaining dressing, tossing to combine.
Step 5
For the Ling, spread 1 tablespoon of pesto on top of each fish fillet and wrap one piece of prosciutto around each fillet.
Step 6
Add broccolini mixture to the roasted potatoes after 20 minutes and top with the prepared fish. Return pan to oven and cook for a further 20 minutes or until fish is cooked through.
To Serve
Squeeze lemon over baked fish and vegetables.
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