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Photo of One pan roasted mustard ginger fish with greens by WW

One pan roasted mustard ginger fish with greens

2
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
Roasted Dijon mustard and ginger give an amazing flavour to white fish. It’s perfect served on a bed of roast spring vegies. Clean up is also a breeze with only one pan!

Ingredients

Broccolini

2 bunch(es), cut into batons

Asparagus

2 bunch(es), cut into batons

Zucchini

2 medium, cut into batons

Olive oil

1 tbs

Fresh ginger

1 tsp, finely grated

Dijon mustard

1 tbs

Freshly squeezed orange juice

1 tbs

Ling, raw

600 g, (4 x 150g) or any firm white fish fillets

Fresh coriander

1 tbs, leaves

Instructions

  1. Preheat oven to 200°C. Line a large baking tray with baking paper. Place broccolini, asparagus and zucchini on prepared tray. Season with salt and pepper and toss with oil.
  2. Combine ginger, mustard and orange juice in a small bowl.
  3. Brush ginger mixture over fish fillets. Arrange fish fillets over vegetables. Bake for 10-12 minutes or until fish is cooked through and vegetables are tender. Sprinkle with coriander leaves.

Notes

SERVING SUGGESTION: ½ cup (85g) boiled brown rice per serve. TIP: Blue-eye trevalla, snapper or ling all work well in this recipe.

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