Kūmara and pumpkin bake with coconut and lemon crusted fish

This dish is a great example of a delicious one dish meal. Watch the video to see how to make this recipe.

Video

Kūmara and pumpkin bake with coconut and lemon crusted fish

Ingredients

Serves 4

¼ cup coconut cream
2 cups water
1 stock cube
2 large kūmara, washed and sliced
¼ pumpkin, peeled and sliced
1 onion, peeled and sliced
½ cup breadcrumbs
1 Tbsp canola oil
2 Tbsp chopped parsley
2 Tbsp lemon juice
1 Tbsp lemon zest
500g fish fillets

Method

Preheat oven to 175°C.
Mix coconut cream, water and stock cube in a bowl until stock cube has dissolved.
In a roasting dish, layer kūmara, pumpkin and onion.
Pour coconut cream mixture over layered vegetables.
Cover with aluminium foil, place in preheated oven and bake for 30 minutes.
Remove foil and bake for a further 30 minutes.
While vegetables are cooking, mix together breadcrumbs, oil, parsley, lemon juice and zest together in a bowl.
Remove baking dish from oven and lay fish over the top.
Sprinkle with breadcrumb mixture then return to oven for another 10-15 minutes or until fish is cooked and breadcrumbs are beginning to brown.
Serve with sliced lemon, cucumber and tomatoes.

Nutrition Information Panel

Per Serving [4 Serves]
Energy 1417kj
Protein 27.6g
Total fat 9.5g
- saturated fat 3.3g
Carbohydrates 35.2g
- sugars 11.4g
Fibre 4.4g
Sodium 379mg

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