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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Australasian >> Australian >> Australian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 210C (fan forced). | 2. Line a large roasting pan with baking paper and put the zucchini, potato and pumpkin in a large bowl and add 1 teaspoon of the oil and toss to coat and put the vegetable in a single layer in roasting pan and then roast turning once for 20 to 30 minutes or until the vegetables are tender. | 3. Meanwhile coat the fish fillets in flour, shaking off any excess. | 4. Heat the remaining oil in a medium non-stick frying pan on medium and add the fish and cook on each side for 2 to 3 minutes or until light golden brown and cooked through. | 5. Add basil and lemon zest to the cooked vegetables in the pan and season with pepper and toss to coat. | 6. Divide the fish, roast vegetables and steamed beans between plates and drizzle the vegetable with the vinegar, if you like, and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
zucchini	2	halved	sliced	-	-	-	-
baby potato	300	halved		222.5	0.0	49.5	1.25
butternut pumpkin	250	g	peeled deseeded chopped	222.5	0.0	49.5	1.25
extra virgin olive oil	2	teaspoons		222.5	0.0	49.5	1.25
fish fillet	2			2122.8148	157.9411	124.7381	110.3138
plain flour	1	tablespoon		222.5	0.0	49.5	1.25
basil leaf	1/4	cup		222.5	0.0	49.5	1.25
lemon zest	1	teaspoon	grated	222.5	0.0	49.5	1.25
black pepper			ground	-	-	-	-
green bean	120		trimmed	3720.0	836.4	219.6	26.4
balsamic vinegar	2	teaspoons		9.328	1.8052	0.0519	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.