Rich Curried White Fish, Prawn & Chickpea Traybake
with Vibrant Veggies & Fresh Chilli- Fish
- Crustaceans
- Milk
Take the hard mahi out of dinner tonight with this Indian inspired one-tray fish and veggie bake. First, pop brown mustard seed-topped veggies and chickpeas in the oven. Next, add curried dory fillets to bake until tender. Last, plate up and finish with a sprinkle of coriander and fresh chilli!
Ingredients
1
Cauliflower
1
Carrot
1
Beetroot
1 tin
Chickpeas
1
Fresh Chilli
1 packet
Peeled Pumpkin Pieces
1 sachet
Brown Mustard Seeds
280 g
Smooth Dory Fillets
(Contains: Fish; )
1 sachet
Curry Powder
1 sachet
Coriander
200 g
Peeled Prawns
(Contains: Crustaceans; )
Not included in your delivery
1 drizzle
olive oil
40 g
butter
(Contains: Milk; )
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced.
• Cut cauliflower into large florets. Cut carrot into large chunks.
• Cut beetroot into 1cm chunks.
• Drain and rinse chickpeas (see ingredients).
• Thinly slice fresh chilli (if using).
• Place prepped veggies, chickpeas and peeled pumpkin pieces on a lined oven tray.
• Drizzle with olive oil, season with salt, sprinkle with brown mustard seeds (see ingredients) and toss to coat. Roast until tender, 25-30 minutes.
TIP: If your baking tray is crowded, divide between two trays
• When veggies have 15 minutes remaining, remove smooth dory fillets from packaging and pat dry with paper towel. Season both sides with salt and pepper.
• Remove tray from oven, add curry powder and toss to combine.
• Place fish and prawns on top of veggies, top with the butter and bake until cooked through, a further
12-15 minutes.
TIP: White fish is cooked through when the centre turns from translucent to white.
• Divide curried butter dory and prawns between plates. To tray with roast veggies, drizzle with white wine vinegar. Toss to combine, then divide between plates with fish.
• Garnish with chilli and tear over coriander to serve. Enjoy!
