Baked fish with roasted kumara and creamy caper sauce
- 1 small purple kumarasweet-potatoX, cut in chunks
- spray oil
- 150g firm white fish fillet, eg tarakihi, dory
- ¼ teaspoon curry powder
- 1 spring onion, sliced
- 1 courgette, sliced
- ¼ cup frozen edamame beans, defrosted
- 1 lemon
- 2 tablespoons low-fat plain yoghurt
- 1 teaspoon capers, chopped squeeze lemon juice (use ¼ of lemon from fish)
- black pepper to taste
1 Preheat oven to 200°C. Line an oven tray with baking paper. Place kumara on tray and spray with oil. Bake for 15–20 minutes.
2 10 minutes into kumara cooking time add fish to the tray and sprinkle over curry powder. Return to oven for 5–10 minutes until just cooked through.
3 In a bowl, combine sauce ingredients and set aside. Spray a pan with oil and set over a high heat. Add spring onion, courgette and edamame and cook, stirring, for 2–3 minutes. Squeeze over lemon juice and season with black pepper.
4 Serve vegetables, kumara and fish with sauce on the side, and lemon wedges to garnish.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 1g
Dietary fibre 8g
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