Sheet Pan Haddock & Root Veg Roast

Ingredients

• Haddock fillets, skin on or off300 g
• Sweet potatoes, peeled and diced200 g
• Carrots, peeled and sliced150 g
• Parsnips, peeled and sliced150 g
• Red onion, cut into wedges0.5 medium
• Olive oil2 tbsp
• Dried thyme1 tsp
• Garlic powder0.5 tsp
• Lemon, half for wedges, half for juice1
• Salt0.5 tsp
• Black pepper0.25 tsp
• Fresh parsley, chopped (for garnish)1 tbsp

Method

1. 1

   Preheat oven to 200°C (180°C fan). Line a large baking tray with parchment paper.

2. 2

   On the baking tray, combine sweet potatoes, carrots, parsnips, and red onion. Drizzle with 1 tablespoon of olive oil, thyme, garlic powder, salt, and pepper. Toss to coat evenly.

3. 3

   Roast for 15 minutes.

4. 4

   Remove the tray from the oven. Push the vegetables to one side and place the haddock fillets on the other side.

5. 5

   Drizzle the haddock with the remaining 1 tablespoon of olive oil and a squeeze of lemon juice. Season with a pinch of salt and pepper.

6. 6

   Return the tray to the oven and bake for another 10-12 minutes, or until the haddock is opaque and flakes easily and the vegetables are tender.

7. 7

   Garnish with fresh parsley and serve with lemon wedges.