Roast Ling with Autumn Vegetables

Roast Ling with Autumn Vegetables
Fishboxer Fishbox HQ from Muir of Ord

Brighten up your weeknight dinner using roasted autumn vegetables and baked ling.


  • 4 x 200g ling fillets
  • 400g butternut squash (cut into 3cm pieces)
  • 2 leeks (pale part only, thickly sliced)
  • 8 whole garlic cloves
  • 125ml olive oil
  • Finely grated zest of 1 lemon
  • 2 thick slices sourdough bread (crusts removed)
  • 3 tbsp thyme leaves (roughly torn)
  • 200g Portobello mushrooms or other large flat mushrooms (sliced)
  • Salt and pepper (to taste)


  1. Preheat the oven to 200C.
  2. Cut the butternut squash into 3cm pieces.
  3. Slice the leek into fairly thick pieces.
  4. Lightly crush the garlic cloves and discard the skin.
  5. Place the butternut squash, leek and garlic in a roasting pan.
  6. Drizzle with 60ml of olive oil.
  7. Season and toss well to coat.
  8. Roast for 20 minutes or until the butternut squash is slightly tender.
  9. Meanwhile, drizzle 1 tablespoon of olive oil over the fish.
  10. Sprinkle the lemon zest over the fish.
  11. In a separate blender, combine the sourdough with the thyme and remaining 2 tablespoons oil to make breadcrumbs.
  12. Remove the pan from the oven, add the mushroom, then gently toss to combine.
  13. Place fish on top of the vegetables and top with sourdough crumbs.
  14. Return to the oven for 15-20 minutes, or until the fish is cooked through and the sourdough is crisp.
  15. Divide the fish and vegetables between four plates.
  16. Scatter with thyme as a garnish.
  17. Serve and enjoy