400g butternut pumpkin, cut into 3cm pieces 2 leeks (pale part only), thickly sliced
8 whole garlic cloves 1/2 cup (125ml) olive oil
4 x 200g ling (or other thick, firm white fish) fillets Finely grated zest of 1 lemon
2 thick slices sourdough, crusts removed, roughly torn 2 tablespoons thyme leaves, plus extra to serve
200g portobello mushrooms or other large flat mushrooms, sliced
- Preheat the oven to 200°C. Place the pumpkin, leek, and garlic in a roasting pan. Drizzle with 1/4 cup (60ml) oil, season, and toss well to coat. Roast for 20 minutes or until pumpkin is slightly tender.
- Meanwhile, drizzle fish with 1 tablespoon oil and sprinkle with lemon zest. In a separate bowl, combine the sourdough with thyme and the remaining 2 tablespoons of oil.
- Remove the pan from the oven and add the mushrooms. Gently toss to combine. Place fish on top of the vegetables and top with sourdough crumbs. Return to the oven for 15-20 minutes until the fish is cooked through and the sourdough is crisp.
- Divide fish and vegetables among plates, then scatter with thyme to serve.