Tray Baked Stone Bass with a Herby Rub and Roasted Pumpkins, Red Onions, Garlic and Wilted Spinach

When pumpkins are in abundance this dish is great one to turn to - it’s wholesome, earthy and hearty! Any of our thick white fillet supremes are perfect here - stone bass, coley, cod, pollock or haddock are all a great choice.

Prep: 10 mins
Cook: 25 mins
Serves: 2

Ingredients:
• 2 x Caught & Delivered Stone Bass, defrosted
• 500g pumpkin, peeled and cut into bite-sized chucks
• 100g spinach, washed
• 20g parsley, chopped
• 10g thyme, leaves
• 20ml olive oil
• 1 red onion, sliced
• 2 large garlic cloves, sliced
• tsp of chilli flakes

Greens to serve:
• 1 gem or romain lettuce, halved lengthways
• a drizzle of Caesar dressing

Method:
1. Preheat oven to 200°C
2. Season the fish with salt and pepper
3. Make the rub by mixing the herbs and olive oil together in a bowl and then coat the top of the fish.
4. Tip the chopped pumpkin, red onion, garlic and chilli flakes into a baking dish, drizzle with olive oil and season well.
5. Place in the oven and roast for 15 minutes. Then remove from the oven and place the fish on top, skin side up.
6. Roast for a further 10 minutes, then remove the dish again, and add the spinach to the pan. Pop back in the oven for a couple of minutes to wilt the spinach.
Mix the spinach into the pumpkin.

We served ours with half a gem lettuce, griddled until slightly charred. Once on the plate we drizzled it with a little Caesar dressing which was lovely!