Fish 
very easy 
4 People
Italian baked fish with roast baby vegetables - Thyme roasted baby carrots and potatoes served with a tomato, garlic and leek fish tray bake.
Fish can be replaced with chicken breast.
Fish can be replaced with chicken breast.
1. Set oven to 220ºC. Trim carrots (reserve the leaves) and quarter potatoes. Toss on a lined baking tray with thyme leaves, 1 tbsp oil, salt and pepper. Roast on top shelf of oven for 20-25 minutes, or until golden.
2. Slice leek, halve cherry tomatoes, peel and slice garlic. Toss in a roasting dish with 2 tsp sambal oelek, 1 tsp fennel seeds, 1/4 cup olive oil and 2 tbsp water.
3. Rub fish fillets with 2 tsp ground paprika and 1 tbsp oil. Place on top of vegetables and season with salt and pepper. Cover with foil and roast in oven for 15-20 minutes, or until cooked through.
4. Rinse carrot leaves (see notes). Pat dry and toss with 1 tbsp red wine vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.
5. Divide roasted vegetables, roasted leek, tomatoes and fish between bowls. Top with dressed carrot leaves to serve.
2. Slice leek, halve cherry tomatoes, peel and slice garlic. Toss in a roasting dish with 2 tsp sambal oelek, 1 tsp fennel seeds, 1/4 cup olive oil and 2 tbsp water.
3. Rub fish fillets with 2 tsp ground paprika and 1 tbsp oil. Place on top of vegetables and season with salt and pepper. Cover with foil and roast in oven for 15-20 minutes, or until cooked through.
4. Rinse carrot leaves (see notes). Pat dry and toss with 1 tbsp red wine vinegar and 1 tbsp olive oil. Season with salt and pepper to taste.
5. Divide roasted vegetables, roasted leek, tomatoes and fish between bowls. Top with dressed carrot leaves to serve.
baby carrots 1 bunch
baby potatoes 800g
thyme 1/2 packet
leek 1
cherry tomatoes 1 punnet
fennel seeds 1tsp
sambal oelek 2tsp
garlic 4 cloves
white fish fillets 2 packets
ground paprika 2 tsp
red wine vinegar 1tbsp
From your pantry: Oil, salt & pepper
baby potatoes 800g
thyme 1/2 packet
leek 1
cherry tomatoes 1 punnet
fennel seeds 1tsp
sambal oelek 2tsp
garlic 4 cloves
white fish fillets 2 packets
ground paprika 2 tsp
red wine vinegar 1tbsp
From your pantry: Oil, salt & pepper
