Ingredients
- Choose a firm and flavourful fish such as salmon, trout, or sea bass, tuna steak enough for the number of servings you need.
- Select a variety of seasonal vegetables like potatoes, carrots, parsnips, Brussels sprouts, and red onions.
- Fresh herbs such as rosemary, thyme, and parsley.
- Olive oil: For roasting the vegetables and fish.
- Sliced for garnish and squeezing over the fish.
- Boursin Mix a few dollops with cauliflower (optional)
- Sea salt and ground black pepper to taste.
Instructions
- Preheat the oven to 400°F (200°C).
- Wash and peel (if needed) the potatoes, carrots, parsnips, and any other vegetables you're using. Cut them into chunks or wedges, ensuring they are roughly similar in size for even cooking.
- In a large bowl, toss the vegetables with olive oil, minced garlic, salt, pepper, and any herbs you prefer (rosemary and thyme work well). Spread them out evenly on a large roasting pan.
- Place the roasting pan in the preheated oven and roast for about 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
- While the vegetables are roasting, prepare the fish. Place the fish fillets on a separate baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, pepper, and a squeeze of lemon juice.
- Once the vegetables are almost done, place the fish in the oven and roast for about 10-15 minutes, depending on the thickness of the fillets, until the fish is cooked through and flakes easily with a fork.
- Arrange the roasted vegetables on a serving platter or individual plates. Place the roasted fish fillets on top of the vegetables. Garnish with fresh herbs and lemon slices. Serve hot and enjoy your delicious fish roast dinner!