ITALIAN GARLIC, ROSEMARY & LEMON FISH TRAYBAKE
This Italian-inspired traybake tumbles sustainably caught fish with chunky veg and Mediterranean flavours.
250g potatoes 1 fennel bulb 1 lemon 250g cherry tomatoes 1 garlic clove
1 handful of fresh rosemary, leaves only
100g baby leaf spinach 375g fish pie mix Half tbsp olive oil Sea salt Freshly ground pepper
1 Heat your oven to 200C/gas 6. Put a roasting tin in the oven to warm up.
2 Scrub the potatoes and chop into 1cm chunks. Halve the fennel and slice into 8 wedges, picking off any frondy bits and saving them for later. Slice the lemon into 4 wedges.
3 Take the roasting tin out of the oven. Add half a tbsp of olive oil, the potatoes, fennel and lemon. Season with salt and pepper, and toss to mix. Slide into the oven and roast for 25 mins.
4 While the potatoes and fennel roast, halve the cherry tomatoes. Peel and thinly slice the garlic clove. Pick the leaves off the rosemary sprigs and roughly chop them.
5 Take the roasting tin out of the oven. Add the garlic and rosemary, and toss to mix. Nestle the cherry tomatoes and lemon wedges in the tray. Add the fish pie mix. Return to the oven and roast for 10 mins. The potatoes should be golden, the fennel tender and the fish opaque – it will flake easily when pressed with a fork.
6 Add the spinach to the tray and turn everything over a few times to just wilt the spinach. Pile large spoonfuls into two warm bowls, keeping the roast lemon wedges on the side. Garnish with the reserved fennel fronds and serve with the lemon wedges for squeezing.
www.abelandcole.co.uk FOODLOVERMAGAZINE.COM | 21 Shillingford Organics traybake veggies...
Roasted veggies; a wonderful veggie dish for every season and any occasion, be it barbeques, main meals, side dishes or snacks.
But “what veg can you roast?” I hear you ask. Well just about anything!
Wash, chunk up and pop in a large roasting dish any seasonal veg you can get your hands on, be it potatoes, onions, tomatoes, leeks, carrots, aubergine, courgettes, beetroot, peppers, bulb fennel, cauliflower or broccoli. Grate in some fresh ginger, add plenty of whole garlic cloves and drizzle with a little olive oil and use your hands to make sure all the veg is covered in oil. Sprinkle with seasoning and fresh herbs, such as rosemary and thyme, and pop it in the oven on a medium heat (180C/ gas 4). Cook until the hardest veg is soſt and browned, but not mushy (such as the potatoes, carrots or beetroot).
Some serving suggestions include putting the whole tray out with your barbeque food, as side veg to any dish or filling pitta breads. Tis is also a great way of using up leſtover veg.
Beetroot is an excellent veg to roast; as with any roasting, most veggies taste much sweeter and the more variety you have the better the taste.
Part way through roasting, chop up some kale and toss in a little olive oil, place this on top of the other roasting veg and pop back in the oven to crisp up. Experiment with other veggies and add and remove items each time until you find the
TOP TOP
optimal taste that suits you. Many people shudder at the thought of adding bulb
fennel, but do try it, this veg really brings out the flavour of the other veg.
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