Ingredients

Pumpkin, kumara, Parsnip, Beetroot, Carrot, Cauliflower, Fennel, Red Onion, Capsicums (red for colour), Courgette, Garlic (1 clove per person)

Fresh Herbs

Fresh fish fillets – one per person (average 150gms each)

Fresh Parsley

Cracked black pepper

Zest of orange

Olive Oil

Method

Preheat oven to 190 degrees Celsius.  Cube your choice of veges for roasting and place in roasting dish. Scatter fresh herbs on top. Season with cracked pepper and salt (or spice mix that you have) and drizzle with enough olive oil to keep the veges moist during cooking.  Place in oven and toss them every 10 minutes or so. Cook for 30 minutes.  

When veges have about 10 minutes to cook, place fish on oven tray, or dish and sprinkle with chopped parsley, orange zest and black pepper. Drizzle a little olive oil over the fish. Place in oven on top of veges.  Cook until almost done and allow to finish cooking outside of the oven whilst plating the vegetables.

Variation: serve with wilted silver beet.