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🍽️ Crispy Fish on Roasted Pumpkin with Nutty Parsley Cream

617 kcal · 30 min · 4 servings

Ingredients

• 1 Hokkaido pumpkin (approx. 800 g)
• 1 handful parsley
• 0.5 organic lemon
• 2.5 tbsp olive oil
• 1 tsp honey
• salt
• pepper
• 1 tsp sweet paprika powder
• 2 pack FRoSTA oven fish crispy cornflakes (approx. 240 g)
• 200 g feta (45% fat in dry matter)
• 150 g yogurt (3.5% fat)
• 4 tbsp walnut kernels or hazelnut kernels (approx. 15 g)

Instructions

1. 1. Wash the pumpkin thoroughly and remove the inside including the seeds.
2. 2. Cut the flesh into cubes of about 2 centimeters.
3. 3. Wash the parsley and shake it dry.
4. 4. Pluck the leaves from the stems and chop them finely.
5. 5. Wash the lemon under hot water and dry it.
6. 6. Grate the zest finely and squeeze out the juice.
7. 7. Mix the pumpkin cubes with 2 tablespoons of olive oil, 1 teaspoon of lemon juice, honey, salt, pepper, and paprika powder.
8. 8. Line a baking tray with baking paper and spread the cubes on it.
9. 9. Preheat the oven to 200 degrees Celsius conventional heat (or 180 degrees Celsius fan/Gas mark 3).
10. 10. Roast the pumpkin for about 25 minutes until golden brown.
11. 11. Place the FRoSTA Oven Fish Crispy Cornflakes on a separate baking tray.
12. 12. Bake the fish along with the pumpkin for 20 to 22 minutes according to the package instructions.
13. 13. Puree the feta with yogurt in a blender until a creamy mixture forms.
14. 14. Season the cream with salt, pepper, and half a teaspoon of lemon juice.
15. 15. Chop the nuts coarsely.
16. 16. Roast the nuts in a pan without fat over medium heat for 2 to 3 minutes until golden brown.
17. 17. Mix the roasted nuts with the remaining olive oil, lemon zest, remaining lemon juice, and chopped parsley.
18. 18. Spread the feta cream onto the plates.
19. 19. Place the fish and pumpkin on top.
20. 20. Sprinkle the dish with the warm parsley-nut mixture.

Nutrition per serving

• kcal: 617
• Protein: 31 g · Fett/Fat: 39 g · Carbs: 35 g