Pan Fried Fish with Kumara Rounds & Horopito Tartare

Pan Fried Fish with Kumara Rounds & Horopito Tartare

Ready in 35 minutes Serves 4
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, April 19, 2020.

Ingredients

Kumara & Carrots

  • 800g kumara, thinly sliced into rounds
  • 2 carrots, thinly sliced into rounds

Veggies

  • 1 broccoli, cut into small florets
  • 75g baby spinach
  • Juice of 1/2 lemon

Fish

  • 550g market fish
  • 1 pack fish spices

To Serve

  • 100g horopito tartare sauce

Steps

  1. Preheat oven to 220°C. Prep & cook kumara & carrots. Toss kumara and carrots on a lined oven tray with a drizzle of oil. Season with salt and pepper and cook for about 25 minutes, or until golden and tender.
  2. Prep & cook veggies. Toss broccoli with a drizzle of oil on a second lined oven tray. Season and cook for 15-20 minutes, until tender. Toss with spinach, lemon juice and a little olive oil and season to taste.
  3. Prep fish. Pat fish dry and cut any larger fillets in half. Season and toss in fish spices.
  4. Cook fish. When kumara has about 7 minutes cook time remaining, heat a drizzle of oil and a knob of butter in a nonstick fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through.
  5. Serve kumara, carrots, veggies and fish with horopito tartare.

Nutritional Information

Energy 1885 kj
451 kcal
Protein 34.3g
Carbohydrate 48.0g
Fat 12.0g