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Crumbed Fish with Roast Vegetable Apple Salad 600x465

Crumbed Fish with Roasted Vegetable and Apple Salad

  • Difficulty Level: 1
  • Serves Serves: 4
  • Preparation

    10mins

  • Cooking

    35mins

Fusion Vegetable Seafood Appetizer Breakfast Dinner Lunch Salad Less Than 30 mins Less Than 60 mins

What You Will Need

Ingredients

  • ¼ pumpkin, peeled and cubed
  • 5 baby carrots, cut into chunks
  • 2 parsnips, peeled and cubed
  • 2 medium sized potatoes, peeled and cubed
  • Oil
  • 2 tbsp Lee Kum Kee Premium Soy Sauce
  • 2 tbsp honey
  • 2 cups baby spinach
  • 1 apple, sliced and grilled with a little drizzle of oil
  • 2 tbsp pumpkin seeds, toasted
  • 4 crumbed fish fillets

Dressing

  • aioli or mayonnaise

Made with
Lee Kum Kee products

Premium Soy Sauce 500 ml naturally brewed icon

Soy Sauce

Premium Soy Sauce

How to make it

  1. Preheat the oven to 190 degrees celsius. Scatter the vegetables over a non-stick or greased tray and drizzle generously with avocado oil. Drizzle over the soy, honey and season, then toss well to coat. Bake in the oven for 25-30 minutes or until the vegetables are golden and tender. Set aside.

  2. Lay the fish fillets on a lined tray and bake as per pack instruction.

  3. Grill the apple slices over a medium high heat with a drizzle of oil, and set aside.

  4. To finish the salad, toss the warm vegetables in a bowl with the spinach and pumpkin seeds. Serve alongside the cooked fish and aioli.