Be informed - Subscribe to our newsletter 

©2016 by North Canterbury Seafood Market

Roast Vege with Smoked Fish

 

Ingredients
 

Use the quantity to fit your family and use an assortment of the 

following vege;

Pumpkin

Potatoes

Carrots

Parship

Kumera

Carrots

Beetroot

Red Onion

Whole garlic clothes

Rosemary 

150 gms of fish per person

 

Method
 

Heat oven to 180 degrees. 

Cube your veges, drizzle with oil, sprinkle with salt and lay rosemary sprigs on top.

Roast until almost cooked through. 

Cube fish and add to the roasting pan with 8 - 10 minutes to go.  An alternative is to use smoked fish; simply roughly chop and toss through roast veges at completion of cooking.