Roasted Fish Vegetables With Herb Butter

The ingredient of Roasted Fish Vegetables With Herb Butter

• 1kg soup mix
• 2 tsp olive oil
• 1 tbsp fresh thyme leaves
• 60g butter softened
• 2 tbsp chopped fresh herbs
• salt freshly ground pepper
• 600g nile perch fillets cut into 4 portions
• steamed broccolini to serve

The Instruction of roasted fish vegetables with herb butter

• preheat oven to 230u00b0c line a large roasting pan with baking paper peel vegetables and cut into thin wedges toss vegetables oil and thyme together spread over tray roast for 25 mins
• meanwhile combine soft butter with herbs salt and pepper
• lay the fish portions over the vegetables spoon the herbed butter over the fish roast for a further 8 10 mins or until the fish is just cooked
• serve the fish with the roasted vegetables spoon over any extra melted herb butter serve with broccolini

Nutritions of Roasted Fish Vegetables With Herb Butter

fatContent: 362 085 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 8 5 grams saturated fat
sugarContent: 9 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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