Roasted Fish With Assorted Vegetables And Puree Recipe

Preparation of Vegetables

Begin by preheating your oven to 200°C (392°F). Wash and chop the broccoli, cauliflower, carrots, bell pepper, tomato, and cucumber into bite-sized pieces. Toss them lightly in olive oil and season with your choice of herbs and spices.

Roasting the Vegetables

Spread the seasoned vegetables on a baking tray lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and slightly caramelized.

Preparing the Fish

While the vegetables are roasting, prepare the fish fillet by seasoning it with salt, pepper, and a drizzle of olive oil. Place it on a separate baking tray. Once the vegetables have been in the oven for about 15 minutes, add the fish to the oven and bake for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.

Preparing the Puree

For the puree, boil or steam approximately 100 grams of squash or pumpkin until tender. Blend it into a smooth puree with a pinch of salt and a drizzle of olive oil for richness.

Assembly and Serving

To serve, spoon a generous amount of the puree onto a plate. Arrange the roasted vegetables and the cooked fish fillet on top. Garnish with fresh herbs, such as parsley, for an added touch of freshness and color.