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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