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| Prep | 3 min | |
| Cook | 30 min |
Method
Preheat oven to 200°C. Season fish with Moroccoan seasoning.
Place pumpkin on an oven tray lined with baking paper, drizzle with 1 teaspoon of oil and sprinkle over the cinnamon. Toss to coat. Bake in the oven for 10 minutes. Remove tray from oven carefully, toss pumpkin and create a space in the middle of the tray for the fish. Place fish in the middle, give everything a drizzle with remaining teaspoon of oil and bake for a further 10 to 15 minutes, or until cooked.
Meanwhile, place peas in a microwave-safe bowl, add a dash of water, cover and microwave for 1 to 2 minutes, until cooked. Drain water, roughly mash and set aside.
Remove fish and pumpkin from the oven and place fish on a serving plate. Place the peas and pumpkin next to the fish. Squeeze with lemon juice, if you have some available.
TIP: To save time, you can purchase pre-diced pumpkin chunks in the fresh produce area of most supermarkets.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.4 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 317 |
| Protein | 35.4 g |
| Total fat | 10.1 g |
| - Saturated fat | 2.5 g |
| Total carbohydrates | 13.9 g |
| - Total sugars | 9.9 g |
| Fibre | 6.5 g |
| Sodium | 125 mg |
Get a free 3-part winter recipe series