Roasted Dentex with Lime Curry and Fresh Vegetables

01Method

1. 1

   Preheat the oven to 200 °C. Rinse the vegetables and fish and pat dry.

2. 2

   In a bowl, combine the lime juice, curry powder, honey, garlic, and ginger. Season with salt and pepper. Add the dentex fillets and leave to marinate for 15–20 minutes.

3. 3

   Arrange the potato and zucchini slices on a baking sheet lined with parchment paper, drizzle with olive oil, and season with salt and pepper. Roast for about 20 minutes, until the vegetables are tender and the edges are golden.

4. 4

   Remove the fillets from the marinade and transfer to a second parchment-lined baking sheet. Roast alongside the vegetables for another 12–15 minutes, until the fish feels firm to the touch and flakes easily.

5. 5

   Meanwhile, heat a little olive oil in a large skillet over medium-high heat. Add the spinach and stir for 2–3 minutes until wilted. If using pak choi, halve it, sear it, then cover and steam briefly. Season everything with salt and pepper.

6. 6

   To serve, arrange the roasted vegetables on each plate and top with a portion of the dentex. Add an extra squeeze of lime juice or a drizzle of the remaining marinade if you like.