Lemon Herb Fish with Roasted Beetroot, Sweet Potato & Green Beans

Serves: 4 | Cooking Time:

OrganicBox Produce

  • 500g beetroot, peeled and cut into wedges
  • 350g sweet potato, peeled and cubed
  • 250g green beans, trimmed

Protein Box

  • 4 organic or wild-caught fish fillets (Barramundi, King Threadfin or similar)

Pantry

  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • Zest and juice of 1 lemon
  • 1 tbsp chopped parsley
  • Salt & pepper
  • Optional: 1 tsp Dijon mustard

  1. Preheat oven to 200°C (180°C fan forced).
  2. Toss the beetroot and sweet potato with olive oil, salt and pepper.
  3. Roast for 40–45 minutes, turning halfway.
  4. During the final 8 minutes, steam or boil the green beans until just tender.
  5. Pat fish dry and season.
  6. Heat a frying pan over medium-high heat with a little olive oil.
  7. Cook fish:Thin fillets: 3–4 minutes per sideThick barramundi: 4–5 minutes per side
  8. Mix garlic, lemon juice, zest, parsley and mustard together.
  9. Spoon over fish before serving.

Kids’ option: Cleaver’s Organic Sausages served with the same roasted vegetables and beans.

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