Hoki & Warm Autumn Roasted Vegetable Salad
( SERVES 4 )

Sealord SUGGESTS

28/3/2012

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This beautiful, rustic dish is perfect for any occasion.

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4	Sealord Simply Crumbed Hoki Fillets with Linseed, Sunflower & Pumpkin Seeds, frozen
¼ cup	Olive oil
3 tbsp	Sweet chilli sauce
1 tsp	Fresh thyme, chopped
1 tsp	Sea salt
1 tsp	Lemon pepper
1 tsp	Garlic, crushed
1	Red onion, cut into wedges
8 slices	Butternut pumpkin, skin on
2	Golden kumara, cut into chunk wedges
1	Yellow capsicum, sliced into thick strips
2	Lemons, sliced in halves for squeezing

Pre-heat oven to 190degC. Place Sealord Simply Crumbed Hoki fillets with Linseed, Sunflower and Pumpkin Seeds on a lined tray and bake for 20-30 minutes until golden and cooked through.
At the same time combine oil, sweet chilli sauce, thyme leaves, sea salt, lemon pepper seasoning and garlic.
Arrange red onion, butternut pumpkin, golden kumara and yellow capsicum on a lined roasting tray in single layer and brush generously with flavoured oil. Roast for 20-30 minutes until tender. Drizzle over any remaining dressing and scatter with fresh thyme leaves.
Serve fish with the warm autumn vegetable salad and serve with a squeeze of fresh lemon.

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