Balsamic roasted potatoes with asparagus, butter beans & seabass

Name: Balsamic roasted potatoes with asparagus, butter beans & seabass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, British
Ingredients: 160g Sweet potato, cut into 2cm chunks; 50g Sundried tomatoes, roughly chopped; 1 tbsp Olive oil; 1 tsp Balsamic vinegar; Pinch of Salt and Pepper; 160g Asparagus, roughly chopped; 1 x 400g can of butter beans, rinsed and drained; 2 Seabass fillets; 3 tsp Fresh or store bought pesto

4 steps

Prep:10minCook:15min

Updated at: Thu, 17 Aug 2023 12:15:17 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories427.6 kcal (21%)

Total Fat14.3 g (20%)

Carbs45.4 g (17%)

Sugars15 g (17%)

Protein30.3 g (61%)

Sodium305.6 mg (15%)

Fiber11.9 g (43%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

160gsweet potato

cut into 2 cm chunks

50gsundried tomatoes

roughly chopped

1 Tbspolive oil

1 tspbalsamic vinegar

salt

pepper

160gasparagus

roughly chopped

1 x 400gcan of butter beans

rinsed and drained

2seabass fillets

3 tsppesto

fresh, or store bought

Instructions

Step 1

Preheat the oven to 200C (180C fan) and add the potatoes and sundried tomatoes to a baking tray.

Step 2

Drizzle with the olive oil and balsamic vinegar, season with the salt and pepper and cook for 10 minutes.

Step 3

Add the asparagus and butter beans and toss gently to coat in the olive oil and balsamic.

Step 4

Place the seabass fillets on top, spread the pesto on top and return to the oven for another 8-10 minutes, or until the fish is just cooked through and flaky.