Moroccan fish tray bake

Method:

1. Preheat oven to 225°C.
2. In a large roasting dish mix the onion, beetroot and oil and spread out evenly.
3. Roast in oven, mixing occassionally for approximately 25 minutes or until the beetroot is cooked through.
4. Remove tray from oven and scatter the beans and pumpkin seeds over the roasted vegetables.
5. Place the fish pieces evenly on top of the vegetables then sprinkle with the spice blend.
6. Return to oven and cook for a further 10 minutes.
7. Remove from oven and sprinkle with lemon juice and parsley before serving.

Tips:

• Any spice blend will work in this recipe, use what you have available/prefer or make your own blend. We used Moroccan seasoning. Cajun seasoning would also work well.
• Asparagus can be used instead of beans if they are available, likewise if fresh beans are not available you can use frozen.
• Any white fish or salmon fillets will work for this recipe. Use what you have available or prefer.