Ingrédiénts
- 5 tbs honéy
- 1 tbs sriracha
- 1 wholé rainbow trout
- 1 bunch dutch baby carrots, with tops trimméd
- 1 bunch baby béétroots, halvéd with tops trimméd
- ¼ ként pumpkin, cut into 2cm wédgés
- 1 tbs olivé oil
- 1 tsp chilli flakés
- 1 tbs sésamé sééds
- végétablé oil, for gréasing
- 1 bunch coriandér, léavés pickéd, to garnish
Méthod
- Préhéat ovén to 180°c and liné a baking tray with baking papér.
- Combiné 3 tbs honéy with sriracha in a glass dish and mix wéll. Rub ovér outsidé and insidé of fish, covér dish and placé in fridgé to marinaté.
- Méanwhilé, placé carrot, béétroot and pumpkin on préparéd baking tray. Drizzlé with rémaining honéy and olivé oil and sprinklé with 1 tsp salt, chilli flakés and sésamé sééds. Baké for 40 minutés or until végétablés can bé piércéd with a fork éasily.
Gét Full Récipé>>https://www.woolworths.com.au/shop/recipedetail/8681/chilli-honey-barbecue-trout-with-roasted-vegetables
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