- 500g potatoes
- 1 red onion
- 1 courgette
- 1 aubergine
- 1 garlic clove
- 250g cherry vine tomatoes
- 2 x 340g fish pie mix
- 8 wooden skewers
- 80g Kalamata olives
- A large handful of flat leaf parsley
- 50g rocket
- 1 lemon
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large roasting tin
- 1.
Preheat your oven to 200°C/180°C/Gas 6. Pop the skewers into a glass or dish of cold water and set them aside to soak – this will help stop them catching and burning in the oven.
- 2.
Scrub the potatoes and slice them into small chunks (no need to peel them). Scatter the potatoes into a large roasting tin, add 1 tbsp olive oil and a pinch of salt and pepper. Toss to coat in the oil and seasoning. Slide the potatoes into the oven and roast for 20 mins.
- 3.
Meanwhile, peel the red onion and slice it into thin wedges. Trim the ends off the courgette and aubergine and cut both into bite-sized chunks. Peel and thinly slice the garlic. Add the onion, courgette, aubergine and garlic to a large bowl. Tip in the whole cherry tomatoes. Add 1 tbsp olive oil and a pinch of salt and pepper. Toss together.
- 4.
When the potatoes have roasted for 20 mins, tip the bowl of veg into the tin. Turn to mix, then slide the tin back into the oven for 20 more mins.
- 5.
While the veg roast, take the skewers out of the water and thread the fish pie mix onto them.
- 6.
When the veg have roasted for 20 mins, add the olives to the tin. Top with the fish skewers and slide back into the oven for 10 mins to cook the fish. It will be opaque and flake easily if you press a piece with a fork.
- 7.
Meanwhile, finely chop the parsley leaves and stalks. Tip the rocket into a salad bowl and squeeze over a little lemon juice. Season with a little salt and pepper and toss to mix.
- 8.
Serve the roast veg with the fish skewers and rocket salad, topped with plenty of parsley and with wedges of lemon on the side for squeezing.
- Tip
1 tin or 2?
We recommend using your largest roasting tin for this recipe. If you think it looks a little overcrowded, divide the ingredients between a couple of tins – this way the roast will cook more evenly. The tin placed lower in the oven will need a little longer cooking time, or you can swap the tins round halfway. - Tip
Eat Me, Keep Me
This roast is best eaten straight away, but it will keep in the fridge for 1-2 days. You can serve the leftovers cold, or if you’d prefer to eat the dish warm, make the roast without adding the fish skewers, and cook the fish separately, to order.
